Orange Cranberry Muffins

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.

Jump to:

• Cranberries
• Orange zest
• Walnuts
• Yogurt
• Egg
• Storing
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• 📋 Recipe

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.

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📋 Recipe