These lightly spiced orange cranberry muffins are wonderfully light, fluffy, soft and simple to make.
Orange and cranberries are such a great flavour combination, what better way to enjoy them together than these yummy muffins.
The citrus flavour of orange zest combined with slightly tart cranberries, a little cinnamon spice plus a crunch from the walnuts make these muffins quite irresistible!
We like to make a couple of large batches when cranberries are in season to serve at family brunches or for an easy to grab snack and then freeze any extra (see storing instructions below).
For more festive treats which are also perfect for gifting, why not try our popular chocolate fudge, these honey cinnamon pecans, or an unforgettable banana layer cake.
This muffin recipe is actually very simple and also works really well with other kind of fruits – fresh, frozen or dried. Hit the Subscribe link above or on the side to get more muffin recipes.
Now here’s a great tip – use leftover cranberry sauce to whip up a batch of these yummy muffins, the spices will add great flavour! Use the same quantity as stated in the recipe card below.
Cranberries
We know fresh cranberries are difficult to get hold of all the year round so here are some tips to use cranberries in their other forms:
- Fresh – rinse and drain, then use the recipe as is.
- Frozen – use from frozen without thawing, otherwise they will give off too much water.
- Dried – soak in hot water for 5 minutes, then drain before using.
Tip – Fruit can vary in quality and flavour, so taste one or two cranberries to make sure they aren’t too sour in which case you might need to add a little more sugar to the batter.
Orange zest
First wash and dry the orange, then taking care not to remove the white soft pith under the skin (as it will give a bitter taste), either:
- use a grater/microplane – gives shorter strands and is therefore the best option.
- use a vegetable peeler – to peel away strips of zest, then slice into smaller strands.
Walnuts
Walnuts add an extra layer of flavour and texture but are entirely optional. The muffins will still taste great without them.
You can use raw walnuts but roasted walnuts will give an even better flavour.
To lightly roast walnuts – place in a single layer on a baking tray and bake at 180C fan/350F for 5 minutes. Allow to cool before chopping and adding to the batter.
Yogurt
Adding plain yogurt to the mixture not only adds moisture but the acidity reacts with the alkaline baking powder to produce carbon dioxide which produces a lighter and fluffier muffin.
Egg
Remove from the fridge approximately an hour before using to bring to room temperature.
Storing
Once cooled, these cranberry muffins will last up to 4 days in a sealed box.
To prevent the muffins from becoming soggy, wrap them in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area.
These muffins should not be stored in the fridge nor wrapped in plastic wrap or they will become dry.
They can also be frozen for up to 3 months in freezer bags lined with kitchen paper. Thaw them in the fridge or on the kitchen counter overnight.
You may also like…
Are you making this Orange & Cranberry Muffins recipe? I’d love to know how it turned out in the comments! ⭐️ And if you like it, please give it a 5 star rating below!
Instagram – I love seeing your creations so post a picture and tag @endofthefork #endofthefork
Recipe
Orange Cranberry Muffins
Ingredients
Dry
- all purpose flour - 1½ cups 200 grams
- white sugar - ¾ cup 150 grams
- baking powder - 2 teaspoons 8 grams
- salt - ¼ teaspoon 1½ grams
- cinnamon - ground, 1 teaspoon 3 grams
Wet
- egg - at room temperature* 1 large
- butter - melted, ⅓ cup 80 grams
- whole milk - ⅓ cup 80 milliliters
- yogurt - ⅓ cup 80 grams
- almond extract - ½ teaspoon 2 grams
Berries
- cranberries - chopped roughly, 1½ cup 150 grams
- walnuts - chopped roughly, ½ cup (optional) 80 grams
- orange zest - 2 teaspoons 4 grams
Instructions
- Set the oven to 200°C fan/400°F and butter a 12 cup muffin tray or line with muffin liners.
- 200 grams all purpose flour, 8 grams baking powder, 1½ grams salt, 3 grams cinnamon, 150 grams white sugarSieve together the flour, cinnamon and baking powder, then mix in the salt and sugar and set aside.
- 1 large egg, 80 grams butter, 80 milliliters whole milk, 80 grams yogurt, 2 grams almond extractIn a medium bowl, whisk together the wet ingredients.
- 150 grams cranberries, 80 grams walnuts, 4 grams orange zestPour the wet ingredients, cranberries, walnuts and orange zest into the dry and mix gently till just combined*.
- Spoon the batter into the muffin cups so they are ¾ full, and bake for 20-25 minutes or till a toothpick inserted into the center comes out clean.
Notes
Cranberries
- fresh cranberries – rinse and drain, and use the recipe as is.
- frozen cranberries – use from frozen without thawing, otherwise they give off too much water.
- dried cranberries – soak in hot water for 5 minutes, then drain before using.
Orange zest
First wash and dry the orange, then taking care not to remove the white soft pith under the skin (as it will give a bitter taste), either:- use a grater/microplane – for shorter strands and therefore the best option.
- use a vegetable peeler – to peel away strips of zest, then slice into smaller strands.
Walnuts
Walnuts add an extra layer of flavour and texture but they are entirely optional. These muffins will still taste great without them. You can use raw walnuts but roasted walnuts will give an even better flavour. To lightly roast walnuts – place in a single layer on a baking tray and bake at 180C fan/350F for 5 minutes. Allow to cool before chopping and adding to the batter.Egg
*Egg – remove from the fridge an hour before using to bring to room temperature.Tips
Use leftover cranberry sauce to whip up a batch of these yummy muffins, the spices will add great flavour! Use the same quantity as stated in the recipe card below. Take care not to over stir the mixture or this will give flat, dense, chewy muffins. Leaving a few lumps and streaks of ingredients are fine.Storing
Once cooled, these cranberry muffins will last up to 4 days in a sealed box. To prevent the muffins from becoming soggy, wrap them in a clean tea towel or kitchen paper before placing in the box. Keep the container in a cool area. These muffins should not be stored in the fridge nor wrapped in plastic wrap or they will become dry. They can also be frozen for up to 3 months in freezer bags lined with kitchen paper. Thaw them in the fridge or on the kitchen counter overnight.Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
Content and photographs @ endofthefork.com are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.
Comments
No Comments