Fresh Cranberry Orange Muffins – You ever crave something that’s both tangy and sweet, but not overly complicated to whip up? That’s where these Fresh Cranberry Orange Muffins come in. Bursting with fresh cranberries, a hint of orange zest, and the perfect crunch of pecans. These muffins are a wee bit of rays in every bite, and trust me, they’ll make your kitchen smell awesome in no time.
The first time I made these muffins, I was honestly just experimenting. I had a bag of cranberries sitting in my fridge and thought, “Why not throw some orange zest in there?” The real surprise? My son adored them. Like, devoured three in a row, loved them. And my husband? Well, let’s just say they didn’t make it through the night. Now, I make these every time I want to bring a little bit of cheer to the table. Isn’t it funny how the best recipes sometimes come from just playing around?
What makes this Fresh Cranberry Orange Muffins truly special?
These muffins aren’t just muffins—they’re little bites of joy. The combination of sweet brown sugar with tart cranberries is just… dreamy. Then you get that hint of orange, and it’s like sunshine in your mouth. And the pecans? Oh, they give you that perfect bit of crunch. But you know what I love most? How easy they are to make. No fuss, no stress—just simple, feel-good baking that brings everyone running to the kitchen.
What You Need To Make This Fresh Cranberry Orange Muffins Recipe?
Salted Butter: Softened butter is a must here. It’s what makes these muffins so rich and creamy. Just make sure it’s at room temp, or it won’t blend well with the sugar. Trust me, no one wants clumps of butter in their batter!
Brown Sugar: We’re using light brown sugar, which adds this cozy, caramel-like sweetness that pairs perfectly with the tart cranberries. Plus, it helps keep the muffins moist. You know when a muffin feels dry? Yeah, not with this sugar—it’s a game-changer.
Cranberries: Fresh cranberries are the star here! They bring that tart, juicy bite that makes these muffins pop. If you’ve never baked with fresh cranberries, get ready—they’re a total game-changer. Plus, they add a pretty color that just screams “festive.”
Orange Zest: Just a teaspoon of zest is all you need, but wow, does it make a difference. It brightens everything up and adds this citrusy zing that balances out the sweetness. You know when something just tastes fresh? That’s the zest doing its magic.
Pecans: I love adding chopped pecans for that little crunch. It gives the muffins a nice texture without being overpowering. Don’t like pecans? Swap them out for walnuts, or skip the nuts altogether—it’s totally up to you. But honestly, that nutty crunch is hard to beat.
Steps To Make Fresh Cranberry Orange Muffins:
First things first, grab your mixer and cream that butter and brown sugar together. You want it smooth and creamy, so don’t rush it. Scrape down the sides of the bowl a couple of times to make sure everything’s mixed in nicely.
While that’s going, preheat your oven to 350°F and line a muffin tin with paper liners—this recipe makes 12 muffins, so get those liners ready. Nothing worse than realizing you forgot that step!
Once your butter and sugar are looking good, crack in the egg and mix it until it’s fully incorporated. Add the vanilla extract and beat that in too. This is where it starts smelling amazing, by the way.
Now, in a separate bowl, toss together the flour, ginger, baking powder, baking soda, and salt. No need to sift unless you’re feeling fancy—just give it a good whisk or fluff it up with a fork to break up any lumps.
Here’s the fun part: mix the dry ingredients into the butter mixture, but don’t just dump it all in at once! Alternate between adding the dry mix and buttermilk. So, start with about a third of the dry stuff, mix it in, then add half the buttermilk. Repeat that—dry, buttermilk, dry—until it’s all combined. Scrape down the sides as needed so everything gets mixed in nicely.
Now, fold in the orange zest, chopped cranberries, and pecans. Be gentle here—you don’t want to overmix. You want those bits of fruit and nuts evenly distributed without beating the batter to death.
Scoop the batter into the muffin tin. I like using a ¼ or ⅓ cup measure to keep things consistent. Aim to fill each cup about ⅔ of the way full.
Take the reserved cranberries and pecans and sprinkle a little on top of each muffin. This part is optional, but it really adds a nice crunch and pop of color once they’re baked.
Pop the tray into the oven and bake for 10 minutes. After 10 minutes, open the oven and sprinkle some sanding sugar on top of each muffin—it adds this beautiful sparkle and a sweet crunch. Then bake for another 10-12 minutes until the muffins are golden and a toothpick comes out clean.
Let the muffins cool in the pan for about 5 minutes, just so you don’t burn your fingers. Then move them to a cooling rack, or just dive in and eat them warm—no judgment here!
Tip:
If you really want to take these Fresh Cranberry Orange Muffins to the next level, here’s a little secret: don’t just stop at the orange zest—add a splash of fresh orange juice into the batter! Just about a tablespoon is enough to bring out even more of that bright citrus flavor without overpowering the muffins. It’s like that little extra zing that’ll make people wonder, “What is that amazing flavor?” And when it comes to folding in the cranberries, here’s a trick: coat them lightly in flour before mixing them into the batter. Why? It keeps them from sinking to the bottom, so you get juicy bits of cranberry in every bite. One more thing: when you sprinkle that sanding sugar on top halfway through baking, try using coarse sugar or gold sanding sugar for a fun, bakery-style crunch. It makes the muffins look like they came straight out of a fancy café—no one has to know how easy they were to make!
Frequently Asked Questions:
Can I use frozen cranberries instead of fresh?
Definitely! Frozen cranberries work great, but here’s a tip: don’t thaw them first. Just toss them right into the batter frozen so they don’t get mushy. You might need to bake the muffins for a couple of extra minutes, but they’ll turn out just as delicious.
What can I use if I don’t have buttermilk?
No buttermilk? No problem! You can easily make your own by mixing ½ cup of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it thickens up a bit, and voila—you’ve got yourself a buttermilk substitute that works just as well.
Can I freeze these muffins?
Absolutely! Once they’re completely cooled, just pop them in a freezer bag or airtight container, and they’ll keep for about 2-3 months. When you’re ready to eat, let them thaw at room temperature, or warm them up in the oven for that freshly-baked taste.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fresh Cranberry Orange Muffins
Ingredients
- ¼ c salted butter softened
- 10 tbsp packed light brown sugar that’s ½ c + 2 tbsp, but written this way it’s way easier to follow
- 1 egg
- ½ tsp vanilla extract
- 1 ¼ c all-purpose flour
- 1 ⅛ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ c whole milk buttermilk
- 1 tsp orange zest
- ½ c fresh cranberries chopped
- ⅓ c pecan halves chopped
Topping:
- 2 tbsp fresh cranberries chopped
- 2 tbsp pecan halves chopped
- 2 tsp sanding sugar
Instructions
- Start by creaming the butter and brown sugar together in your mixer using the paddle attachment. Make sure you stop and scrape down the sides a couple of times so every bit of sugar gets blended in with the butter. We don’t want any lumps!
- While that’s mixing, go ahead and preheat your oven to 350°F. Grab your muffin tin and line it with 12 paper liners—no one likes a messy cleanup, right?
- Next, crack in the egg and let it fully mix in until everything looks smooth. Now, beat in the vanilla extract. You’re probably starting to smell that lovely buttery sweetness already!
- In a separate bowl, mix together the flour, ginger, baking powder, baking soda, and salt. If you’re feeling fancy, you can sift it, but I usually just fluff it up with a fork to get rid of any big lumps and evenly distribute everything.
- Now it’s time to mix the wet and dry ingredients and bring it all together. Slowly add the dry mixture to the butter mixture, alternating with the buttermilk. Here’s how I like to do it: add a third of the dry ingredients, mix well, then add half of the buttermilk, mix again, then another third of the dry, more buttermilk, and finish with the last of the dry mix. Scrape down the sides of the bowl as needed to make sure everything’s well combined.
- Once the batter’s looking nice and smooth, gently fold in the orange zest, followed by the chopped pecans and cranberries. Don’t overmix—we want those juicy cranberries and crunchy pecans evenly spread out.
- Now, grab your muffin tin and scoop the batter in. I find using a ¼ or ⅓ cup measure helps keep the muffins even in size. You want to fill each liner about two-thirds full.
- Take the reserved pecans and cranberries and sprinkle a little on top of each muffin. It gives them that pretty, bakery-style look. Slide the muffin tray into the oven and let them bake for 10 minutes.
- After those first 10 minutes, crack the oven door and sprinkle the muffins with some sanding sugar (or whatever sugar you have on hand) to add a sweet crunch on top. Then, bake for another 10-12 minutes, until they’re golden brown and a toothpick comes out clean when inserted into the center.
- Once they’re done, let the muffins sit in the pan for about 5 minutes to cool down a bit. Then, transfer them to a rack to finish cooling—or just dig in while they’re still warm! If you have any leftovers (unlikely!), store them in an airtight container once they’ve cooled to room temp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
