Orange cranberry moist muffins (Printable Version)

Zesty muffins bursting with fresh orange and tart cranberries, ideal for breakfast or a snack.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup whole milk
09 - 1/2 cup freshly squeezed orange juice
10 - Zest of 1 large orange
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
13 - 1/2 cup chopped walnuts or pecans (optional)

→ Topping (optional)

14 - 2 tablespoons coarse sugar for sprinkling

# Step-by-Step:

01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease lightly.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, orange juice, orange zest, and vanilla extract until fully blended.
04 - Pour wet mixture into dry ingredients and gently fold until just combined, avoiding overmixing.
05 - Fold in cranberries and nuts if using, ensuring even distribution.
06 - Spoon batter evenly into muffin cups filling about three-quarters full; sprinkle coarse sugar on top if desired.
07 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tartness of fresh cranberries is perfectly balanced by sweet orange—no muffin ever tastes the same twice because you're working with real fruit, not extract
  • These stay moist for days, making them the kind of muffin you can grab on a rushed morning and feel genuinely good about eating
  • They're simple enough for a weeknight bake but impressive enough to bring to a gathering and have people ask for the recipe
02 -
  • Don't thaw frozen cranberries before adding them to the batter—they'll stay whole and won't bleed their color into the muffin. This one tip elevated my muffin game completely.
  • Overmixing is the enemy of tender muffins. The moment everything is just combined, stop. A few lumps are not a mistake—they're insurance.
03 -
  • Room temperature ingredients mix more smoothly into the batter. Set your eggs and milk out for 15 minutes before you start—it sounds fussy but makes a real difference in texture.
  • If your kitchen is warm, chill the batter slightly before filling the muffin cups. This helps the muffins rise evenly instead of spreading flat.

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