When is your favorite time to eat muffins? I know they are traditionally considered a breakfast treat, but I like to keep homemade muffins on hand for a quick snack during the day, and I even sometimes make them to accompany my main dinner dish.

Whenever you serve them, these sweet muffins are the perfect mix of tart cranberries and sweet oranges, with some fresh orange zest mixed in, similar to my very popular Cranberry Orange Scones. The best part is the delicious orange glaze on top of the muffins. I know pumpkin and apple get all the glory during the time of year when this cranberry orange flavor combination is popular, but there’s something about these flavors that they deserve to be enjoyed all year long.
I know you will want to make this easy recipe again and again!

What Ingredients do I need for this easy muffin recipe?

Here’s what you’ll need to make the Orange Cranberry muffin batter:

• vegetable oil or melted butter
• light brown sugar, packed
• 2 large eggs, room temperature
• all-purpose flour
• baking powder
• salt
• whole milk or 2% milk
• fresh orange juice
• grated orange zest
• a cup of cranberries
• powdered sugar

How do I make Orange Cranberry Muffins?

Prepare your muffin pan: Preheat your oven temperature to 325 degrees F., and prepare your pan. Line your 12 muffin cups with paper liners or spray each well with cooking spray. 

Make Your Muffin Batter: In a large bowl, whisk together sugar and oil. Add eggs, one at a time, whisking in between. 

In a separate bowl, combine flour, baking powder, and salt. Add half the flour mixture to your wet ingredients and whisk to combine. Add half the milk and stir, then add the remaining dry ingredients until incorporated. 

Finally, add the remaining milk, orange juice, and orange zest and stir just until combined. Then roughly chop your cranberries and fold them into the batter.

Bake Your Muffins: Spoon batter evenly among the wells of the prepared muffin tin and bake in preheated oven for 15-20 minutes or until a toothpick inserted in the middle of the muffin comes out clean. 

Glaze: While the muffins are baking, prepare the glaze by whisking together powdered sugar and orange juice in a small bowl. Once the muffins are done, brush the sweet orange glaze on the muffin tops immediately and sprinkle with sweet orange zest (optional). Let them sit for 10 minutes before taking them out of the pan and transferring them to a wire rack to cool.

Helpful Recipe Tips

• I recommend mixing by hand. When you use an electric mixer, you risk over-mixing your batter, which results in a tough, dense muffin.
• Bring your eggs and milk fully to room temperature in order to fully incorporate them into your batter
• If you’re not using paper liners, make sure to grease and flour your muffin tins thoroughly so that nothing sticks.
• For this recipe, you need to fill your muffin cups about 3/4 full. I like to use a large cookie or ice cream scoop to help make all the muffins the same size.
• Press a few extra fresh cranberries on top of the muffins before baking for a beautiful presentation
• Resist the temptation to open the oven door while baking! If you open that door too soon, it could cause your muffins to deflate. Use the oven light to view, but remember to turn it off because it can add additional heat.
• And remember, all ovens cook differently, so do check for doneness a minute or two before the end of the suggested baking time.

How long do these muffins last?

Cooled muffins are best eaten the day they are baked! But they will keep for 3 days, wrapped tightly in plastic wrap or placed in an airtight container, and stored at room temperature. Reheat for a few seconds in the microwave or in a toaster oven. 

If you want to store them for longer, freeze them on a tray until fully frozen, then transfer them to a freezer bag (making sure to let any air out), and store them for up to two months. Alternatively, wrap them individually in plastic wrap once they’ve cooled and freeze them. When you’re ready to enjoy them, you can thaw them overnight in the fridge and warm them up in the microwave or defrost the muffins in the microwave.

Can I add nuts or chocolate chips to this muffin recipe?

Absolutely! I would recommend adding about ¾ cup of your favorite chocolate chips or ½ cup of nuts to this recipe. I think walnuts or pecans would compliment the juicy cranberries perfectly.

A little trick: coat your nuts with a little bit of flour before adding them to the batter. This will keep them from sinking to the bottom of the muffin!

Can I use dried cranberries in this recipe?

Yes, you can! For dried cranberries, you’ll need to use less than the amount listed for fresh cranberries. You can also soak the dried cranberries in warm water for about 10 minutes to soften them before patting them dry to add to the batter. The dried cranberries are chewier and sweeter, so just know it will change the taste slightly if you use them.

If you can’t find fresh cranberries, which are seasonal, you should be able to find frozen cranberries in the freezer section of your grocery stores. Using fresh or frozen cranberries ensures a tender, moist muffin.

Can I substitute almond milk for this recipe?

While this recipe is written for whole or 2% milk, you can substitute your favorite milk instead. The taste and texture may vary slightly, and you may need to add a little more milk than is called for in the recipe if the milk is thicker. 

Can I make this as bread instead?

You can! Check out the recipe for Orange Cranberry Bread here! (It’s very similar but has some very important adjustments).

Try some of my other favorite muffin recipes:

For another fun fall-flavored or any time of year muffin, I love to bake these Blueberry Muffins. When we need a chocolate fix, my family adores these fluffy Banana Chocolate Chip Muffins, too. You could even give these Chocolate Chip Cream Scones a go.
Love lemon in the morning? Make these Lemon Poppy Seed Muffins.

More Cranberry Recipes you’ll want to try:

Orange and Cranberry are the flavors of the holiday season, though, of course, they are amazing any time of the year. I have a bunch of recipes featuring orange and cranberry together. Here are just a few of my favorite ones:

• Cranberry Orange Smoothie
• Cranberry Macadamia Scones
• Cranberry Pecan Goat Cheese Bites

Easy Breakfast Recipes

• Overnight Breakfast Casserole
• Caramelized Onion, Bacon and Gruyere Quiche
• Banana Pancakes
• Maple Bacon Gravy
• Breakfast Hash Brown Bites

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Orange Cranberry Muffins

Start off your morning with these tasty Orange Cranberry Muffins. These are perfect for breakfast or brunch this holiday season (or any time of year), so pull out your muffin pan and whip up a batch of fresh muffins today!

Course Breakfast

Cuisine American

Keyword Orange Cranberry Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 13 servings

Calories 170kcal

Ingredients

• 1/4 cup melted butter *can use vegetable oil
• 3/4 cup packed brown sugar
• 2 large eggs room temperature
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup 2% milk *can use regular milk, but nutritional value will change.
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest
• 1 cup roughly chopped cranberries *can use dried cranberries

Glaze

• 3 tablespoons powdered sugar
• 1 tablespoon orange juice
• additional orange zest for garnish optional

Instructions

• Preheat oven to 325 degrees.  Line 12-well muffin tin with liners.  In large bowl, whisk together sugar and oil.  Add eggs, one at a time, whisking in between.
• In a separate bowl, combine flour, baking powder, and salt.  Add half the flour mixture to wet ingredients and whisk to combine.  Add half the milk and stir, then add the remaining flour until incorporated.  Finally, add the remaining milk, orange juice, and orange zest and stir just until combined.
• Fold in cranberries.  Transfer batter to muffin tin, filling wells ¾ full.  Bake for 15-20 minutes or until toothpick come out clean when inserted into middle of muffins. 
• While muffins are baking, prepare glaze by whisking together powdered sugar and orange juice in small bowl.  Once muffins are done, brush glaze on immediately and sprinkle with orange zest (optional).  Let it sit for 10 minutes before taking out of pan and transferring to cooling rack.

Notes

*Cranberries can be seasonal, but you should be able to find them year round in the freezer section.  

*Make bread in 9×5-inch loaf pan (greased and floured) at 325 degrees for 15-20 minutes.

*Ovens vary, so check for doneness before recommended baking time is up.

*You can leave this bread in the pan if you choose and just slice as you serve.  

*Store covered in pan or in airtight container.  Best within 2 days.

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 174mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg

The post Orange Cranberry Muffins appeared first on Easy Recipes From Home.

Cranberry and orange are reminiscent of Fall, but this flavor combination is one that’s enjoyed all year long.

Mornings and afternoons can be so busy but it’s so beneficial to slow down and enjoy the quiet moments. These Cranberry Orange Scones are quick, warm and satisfying. They’ll taste like they came from the bakery or your favorite coffee shop!

SAVE THIS EASY ORANGE CRANBERRY SCONE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Cozy up with your favorite book and tea for these soft, sweet scones. They’re often made in the wintertime but perfect for anytime of the year! 

What ingredients are in Cranberry Orange Scones?

• All Purpose Flour provides the structure and rise in the scones. When mixed with the heavy cream, the elastic gluten forms and expands as it bakes. Make sure to fluff the flour, scoop it into the measuring cup and then level off with a knife. 
• Granulated Sugar sweetens the scones!
• Baking Powder make sure it’s fresh and not expired as it helps raise the scones as they bake, resulting in a puffier, lighter scone. 
• Salt enhances the other ingredients flavors.
• Butter this recipe uses softened butter for an easier approach! If you have time you could grate cold or frozen butter and cut it in with a pastry blender or forks. Cold ingredients will help the scones be fluffy and flakey. 
• Egg increases the flavor and binds the ingredients together. For flakey scones, use a cold egg. 
• Heavy Cream adds to the richness of the cranberry orange scones. 
• Orange Zest adds the citrus flavor!
• Almond Extract an aromatic element that is mildly sweet. It enhances other flavors as well.
• Cranberries add tartness! If your cranberries are hard and dry, you could soak them in water for 10 to 15 minutes to plump back up; make sure to thoroughly dry afterwards though. 

Ingredients for the Sweet Orange Glaze

• Powdered Sugar
• Orange Juice
• Butter

How do you make easy Cranberry Orange Scones?

1. Preheat the oven to 425 degrees.
2. In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.
   If you’d like to use cold butter, cut into the dry ingredients with a fork or pastry blender until there are pea sized chunks of butter incorporated. 
3. Add wet ingredients and mix on low.
4. Fold in dried cranberries.
5. Knead dough on a floured surface and form into a circle about ½ inch thick.
6. Cut into 8 equal pieces and transfer to a parchment lined baking sheet, still keeping in a circle formation but leave a little room between the scones. Having the scones close together will aid in their rise in the oven. If you’d like shiny scones, brush an egg wash (egg with a little water) or extra heavy cream on top.
7. Bake for 10-12 minutes until they’re light, golden brown. Let rest for five minutes on a baking sheet before transferring to cool on a wire cooking rack. 
8. While the scones bake, whisk the powdered sugar, melted butter and orange juice in a small bowl until smooth and sugar is somewhat dissolved.
9. Drizzle glaze on scones after they cool down. 

How do I store these scones?

These scones are delicious the day of, but you can store them in an airtight container for up to two days. 

Can you freeze scones?

Sure can!
You could freeze the scone dough before baking in the 8 triangles in a freezer container or bag for up to two months. Place into the refrigerator to thaw overnight.
Or you could bake the scones and after they’ve cooled, place in a container and freeze for up to two months. 

We absolutely love breakfast recipes around here. These Chocolate Chip Cream Scones were a big hit with the family and are another great idea for afternoon tea. These Raspberry Cream Cheese Scones, and Strawberry Scones are another delicious option. You could have a scone buffet!

Love burgers? Who says you can’t have them for breakfast? This Good Morning Breakfast Burger is one you’ll want to put on your menu often! It’s a tasty and hearty way to start the day for sure.

During the holidays, (ok, and all throughout the year), I love a breakfast that I can prep the night before, let sit in the oven overnight to “marinade” so to speak, and then easily pop into the oven the next morning. This Overnight Breakfast Casserole is all that and the whole family loves it.

If smoothies are more your thing, this Mixed Berry Smoothie is great when you’re on the go and is full of great nutrients.

Do real men eat quiche? They sure do! I think they’ll love this Caramelized Onion, Bacon and Gruyere Quiche. It will also be perfect for a brunch, bridal or baby shower.

Biscuits and gravy lovers will enjoy these Parmesan Chive Biscuits. Top it with this delicious and easy Sausage gravy and you’re good to go!

It’s hard to resist a delicious Blueberry Muffin, and you aren’t going to want to pass these up! Full of fresh blueberries, they’ll be bursting with flavor in every bite.

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Cranberry Orange Scones

These Cranberry Orange Scones are buttery, crumbly, and light. They are full of flavor and will melt in your mouth! The tartness of the cranberries balances out the sweet orange, and they're a perfect addition for your tea or breakfast! Don’t forget the sweet orange glaze!

Course Breakfast

Cuisine American

Keyword Cranberry Orange Scones, Scones

Servings 8 scones

Calories 284kcal

Equipment

• liquid measuring cup
• measuring spoons
• baking sheet
• parchment paper
• 1 chef's knife
• cutting board
• whisk
• large mixing bowl
• small microwavable safe bowl
• mixer
• silicone spatula
• pizza cutter or knife

Ingredients

• 2 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons butter softened
• 1 egg
• 1/2 cup heavy cream
• 1 tablespoon orange zest
• 1/2 teaspoon almond extract
• 3/4 cup roughly chopped dried cranberries

Orange Glaze

• 1/2 cup powdered sugar
• 4 teaspoons juice from an orange
• 1 tablespoon melted butter

Instructions

• Preheat oven to 425 degrees, and prepare a baking sheet with a piece of parchment paper.
• In a large mixing bowl, combine the flour, sugar, baking powder, salt, and butter. Mix just until it forms a coarse meal.
• Add the egg, cream, orange zest and almond extract. Mix on low until just combined. Fold in dried cranberries.
• On a lightly floured surface, form dough into a circle about 1/2 inch thick.
• Using a pizza cutter or knife, cut into 8 equal pieces. Transfer to a parchment lined baking sheet still keeping them in a circle formation and leaving a little space between the scones.
• Bake for 10-12 minutes until a light golden brown.
• Mix the powdered sugar, melted butter, and orange juice in a small bowl until sugar is slightly dissolved.
• Drizzle glaze on scones when cool.

Nutrition

Serving: 1scone | Calories: 284kcal | Carbohydrates: 49g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 486mg | Potassium: 86mg | Fiber: 2g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg

This post was originally published 11/25/15. It has been updated in format and with photos on 5/19/22.

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