Cranberry Orange Muffins

Fluffy Cranberry Orange Muffins with fresh cranberries and citrus zest, lightly spiced for a perfect balance of sweet and tart flavours.

These Cranberry Orange Muffins are a delicious blend of sweet and tart, with bursts of juicy cranberries and bright citrusy notes from fresh orange zest.

They’re soft, tender, and slightly spiced with a hint of nutmeg and cardamom, making them perfect for breakfast or a cozy snack. Quick to prepare and easy to customize, these muffins bake up beautifully golden with a light, fluffy texture.

Perfect for holidays or any day you want to enjoy a bakery-style treat right from your own kitchen!

Tips for the Making the BEST Muffins

• Make sure you do not over-mix the batter. This will result in a more dense crumb.
• Please also remember that ovens vary and so will bake time. Use the included timing as a guideline only as you figure out the best time for your own oven.
• Follow the recipe directions. Do not just throw everything in a bowl, it’s important to combine the ingredients in the right order.
• Use ingredients that are at room temperature, this helps the batter combine well.
• Your flour needs to be carefully measured to avoid dense muffins. Spoon and level your flour for the most accurate measurement without a scale.
• Do NOT open the oven door while baking.
• Always fill your muffin tin cavities about 2/3 full.
• Allow your muffins to completely cool before storing.
• Serve warm for the very best flavour.

Ingredients and Substitutions

• All-Purpose Flour – Substitute with whole wheat flour for a denser, slightly nuttier flavor, or use a 1:1 gluten-free baking blend if needed.
• Baking Powder – Essential for a good rise. If you’re out, you can make a quick substitute: 1 part baking soda + 2 parts cream of tartar.
• Salt – Balances and enhances flavor. A pinch of sea salt also works for a different touch.
• Nutmeg and Cardamom – These spices add warmth and a subtle complexity. You can replace them with cinnamon or a dash of allspice for a different flavour profile.
• Unsalted Butter – For a dairy-free option, substitute with a neutral flavoured oil.
• Granulated Sugar and Brown Sugar – The brown sugar adds a bit of moisture and richness. Coconut sugar can be used instead, or just use granulated sugar if needed.
• Orange Zest – This provides bright, citrusy flavour. Lemon zest is an option if you’re out of oranges, though it will change the flavour slightly.
• Eggs – These give structure and moisture. For a vegan option, replace each egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water).
• Vanilla Extract – Adds depth to the flavour. Almond extract can work too, but use sparingly as it’s strong.
• Sour Cream – Keeps the muffins moist and tender. You can replace it with Greek yogurt or buttermilk for a similar effect.
• Orange Juice – Enhances the orange flavour and adds moisture. Substitute with milk or almond milk if needed, though the orange flavour will be less intense.
• Cranberries – Fresh or frozen cranberries add tartness. Dried cranberries can work in a pinch; just soak them in warm water or orange juice for a few minutes to plump them up.

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Cranberry Orange Muffins

Yields: 18 Muffins | Prep time: 15 minutes | Cook time: 25-30 minutes

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• ½ cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• ¼ cup packed brown sugar
• 1 tablespoon finely grated orange zest
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup full-fat sour cream
• ⅓ cup fresh orange juice
• 2 cups fresh or frozen cranberries

Directions:

Prepare Oven and Pan: Preheat your oven to 400°F (200°C). Line muffin tins with paper liners and lightly coat with nonstick spray. Set aside.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, nutmeg, and cardamom. Stir to blend, then set aside. (Image 1)

Cream Butter and Sugars: In another large bowl, use a hand mixer to cream the butter, granulated sugar, brown sugar, orange zest, and vanilla extract. Beat on medium speed until the mixture is light and fluffy. (Image 2)

Add Eggs: Beat in the eggs, one at a time, until fully incorporated. (Image 3)

Combine Sour Cream and Orange Juice: In a small bowl or measuring cup, whisk together the sour cream and orange juice until smooth. (Image 4)

Combine Wet and Dry Ingredients: Add the sour cream mixture to the bowl with the creamed ingredients. Gently mix the wet ingredients into the dry ingredients on low speed, just until combined.

Fold in Cranberries: Using a spatula, fold the cranberries into the batter until evenly distributed. (Images 5 & 6)

Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full. (Image 7)

Bake: Place the muffin tin in the oven and bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. (Image 8)

Cool and Serve: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!