Sometimes you just need a great muffin recipe in your life, and this recipe for Cranberry Orange Muffins is the one. It's not overly sweet, and has a nice tart kick from the cranberries and oranges. You can top them with butter, sugar, jam, or any of your other favorite toppings, and it will always be a great way to start the weekend!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Ingredients you'll need to get started
You can pull together these Cranberry Orange Muffins with pantry staples! To get started, you will need:
- Unsalted butter: this is how any good recipe starts, right? Softened at room temperature is the best to get the consistency that you want.
- Granulated sugar and cane sugar: granulated sugar goes in the batter and then a sprinkle of cane sugar on the top
- Eggs: you'll want these to be at room temperature as well (helps the batter to rise).
- Vanilla extract: store-bought is fine, of course, but you can also make your own! Check out my guide on how to make your own vanilla extract!
- Orange juice and orange zest: fresh-squeezed is best! And if you want the muffins to have more of an orange punch, you can always add more zest.
- Dairy-Free Yogurt: I like to use Silk Almondmilk Dairy-Fee Yogurt Alternative. The Plain or the Vanilla flavor both work great here!
- Cranberries: you can use fresh or frozen! If they're frozen, let them thaw on the countertop for a bit (at least an hour) before using. This will help with temperature so the muffins still rise as they should.
- A few staples including all-purpose flour, nutmeg, cardamom, salt and baking powder
Equipment you'll need for Cranberry Orange Muffins
There is really nothing special you need for this recipe - after all, you're supposed to roll out of bed and make these on the weekend, right? A few things I use in the kitchen that make this easier:
- KitchenAid 5-Quart Stand Mixer
- KitchenAid Mixing Bowls
- GIR Spatulas
- Cusinart Measuring Cups
- Muffin pan (12 cups)
- Parchment paper or muffin / cupcake liners
A quick note on muffin liners
I like to make my own muffin liners using parchment paper and cutting them into 5in. x 5in. squares. You then use a small jar or bottle (that is the same size as the bottom of your muffin pan) to shape the liners so they can be placed in each muffin spot and filled with batter. And don't worry about making them perfect - it's their imperfections and irregularities that make them so charming!
You certainly don't have to make your own liners and can use pre-made as well. If you choose not to use liners at all, make sure you grease your pan to ensure the muffins will come out easily.
Cranberry Orange Muffin FAQs
Could I substitute the cranberries for another berry?
Yes, you could. Just keep in mind you have the orange juice and zest in there as well, so you'll want to make sure the flavor combination sounds good!
What types of yogurt can I use in this recipe?
This recipe would work with a regular yogurt, but I use dairy-free yogurt and almost any type will work. I particularly like Silk Almondmilk Dairy-Free Yogurts and find the Plain and Vanilla flavors work best here.
Do I need to use cane sugar on the top?
The cane sugar adds a little bit of sweetness as well as a nice crunch. If you wanted to skip it, you can. You could try to substitute it for another type of sugar, but keep in mind the big granules are what helps give this crunch. A finer sugar will dissolve into the batter and won't give you that crunchy texture.
How should I store these muffins?
If you have any left over, make sure they are fully cooled before you package for storing. Place muffins in a single layer in an air-tight container or Ziploc bag with a piece of paper towel beneath them, and on top of them. The towels will help to soak up the moisture the muffins naturally release.
Below is my recipe for Cranberry Orange Muffins. I hope you like them! Leave a comment and let me know what you think.
Cranberry Orange Muffins
- ½ cup unsalted butter softened at room temperature
- 1 ¼ cups granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ cup orange juice
- ¼ cup dairy-free yogurt
- 2 cups cranberries thawed, if frozen
- 3 Tablespoons cane sugar for topping
- Preheat the oven to 375°F and line a standard-size muffin pan with 12 liners.
- In the bowl of a stand mixer, cream the butter and 1 ¼ cups granulated sugar until light.
- Add the eggs one, mixing to combine after each one. Add the vanilla and orange zest and combine.
- In a medium bowl, sift together the flour, salt, baking powder, nutmeg and cardamom. Add to the creamed mixture, alternating with the orange juice and yogurt. Fold in the cranberries.
- Evenly fill the muffin liners in the prepared tin with batter and sprinkle with cane sugar. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from the pan.