Orange Cranberry Muffins Recipe


I opted to make muffins for this month’s recipe, and these Orange Cranberry muffins are tangy, fresh and sweet!  Inspired by a muffin I really enjoyed at Panera some time ago, I found this recipe on  I particularly like that the recipe calls for dried cranberries, as it can be difficult to find fresh or frozen cranberries if it’s not fall or winter.  These muffins are yummy on their own, but would also be tasty with butter or fresh whipped cream.


Orange Cranberry Muffins Recipe


  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
  • 1 teaspoon grated orange zest
  • 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
  • 2 large eggs, at room temperature
  • 1/2 cup milk


Preheat the oven to 375 degrees F.

Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump.

Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Yield: 12 muffins


Note: I liked the dried cranberries, but will probably try fresh cranberries next time.  Please keep in mind that you’ll want to increase the measurement of cranberries if they’re fresh, since fresh berries take up more room in the measuring cup than dried…

Happy Baking!

Warm regards,

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  1. Posted April 9, 2013 at 6:37 am by Debbie | Permalink

    YUM! I make a similar cranberry bread & it’s awesome with a bit of honey butter on it…I also add pecans to the recipe. Cranberries freeze beautifully…I always buy extra fresh ones & just wrap & freeze the bags to use throughout the year.

  2. Posted April 9, 2013 at 7:26 am by Ella | Permalink

    ooh, I love this combo-yum! The orange adds glory to the tart cranberries! I too freeze cranberries-off to see if I have everything~
    Thank you!

  3. Posted April 9, 2013 at 7:32 am by Jenny Hilborne | Permalink

    Those look delicious, Mel. Thanks for sharing the recipe.

  4. Posted April 9, 2013 at 10:16 am by Melody | Permalink

    My pleasure. I hope you enjoy them!

  5. Posted April 9, 2013 at 10:17 am by Melody | Permalink

    I hope you have all the ingredients and are able to bake these muffins! :]

  6. Posted April 9, 2013 at 10:18 am by Melody | Permalink

    Honey butter? Pecans? Yum! You sure know how to party in the kitchen. :]

  7. Posted April 10, 2013 at 4:14 pm by Beth Nielsen | Permalink

    HMMMMMM – muffins!
    The photos make me want to take a bite out of my screen.
    Delish, I’m sure – :o)

  8. Posted April 11, 2013 at 1:00 pm by Melody | Permalink

    Thank you – am glad you think the muffins look tasty. :]