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    Home » Recipes » Muffins

    Orange Cranberry Muffins

    Published Aug 30, 2022, modified Sep 3, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

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    Jump to Recipe
    Pin of two images of orange cranberry muffins on wooden board.

    These lightly spiced orange cranberry muffins are wonderfully light, fluffy, soft and simple to make.

    Cranberry muffins on wooden tray dusted with powdered sugar seen from above.

    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
    • You may also like…
    • 📋 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.

    Overhead view of orange cranberry muffins

    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…

    • Zucchini Banana Bread
    • Broccoli & Cheese Breakfast Muffins
    • Easy Banana Bread
    • Banana Bread Muffins

    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

    Image of orange cranberry muffins on wooden board.

    Orange Cranberry Muffins

    Nicole Shroff
    These lightly spiced orange cranberry muffins are wonderfully light, fluffy, soft and simple to make.
    5 from 4 votes
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast, brunch, Snack
    Cuisine American
    Servings 12 muffins
    Calories 222 kcal

    Ingredients

    Dry

    • 200 grams all purpose flour 1½ cups
    • 150 grams white sugar ¾ cup
    • 8 grams baking powder 2 teaspoons
    • 1½ grams salt ¼ teaspoon
    • 3 grams cinnamon ground, 1 teaspoon

    Wet

    • 1 large egg at room temperature*
    • 80 grams butter melted, ⅓ cup
    • 80 milliliters whole milk ⅓ cup
    • 80 grams yogurt ⅓ cup
    • 2 grams almond extract ½ teaspoon

    Berries

    • 150 grams cranberries chopped roughly, 1½ cup
    • 80 grams walnuts chopped roughly, ½ cup (optional)
    • 4 grams orange zest 2 teaspoons

    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 sugar
      Sieve 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 extract
      In a medium bowl, whisk together the wet ingredients.
    • 150 grams cranberries, 80 grams walnuts, 4 grams orange zest
      Pour 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.
    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 – 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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 222kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 104mgPotassium: 155mgFiber: 2gSugar: 14gVitamin A: 218IUVitamin C: 2mgCalcium: 63mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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