The most delicious, tasty and Easy Cranberry Orange Muffins. These are super easy to make and great throughout the year. Especially popular during the Holiday season. Perfect for brunch and Holiday mornings as they are great make ahead muffin.
Easy Cranberry Orange Muffins, my family loves these muffins. They are moist and full of orange and cranberry flavors. Easy to make and they also freeze well.
Besides being easy to make, they are so delish. Seriously a great flavored muffin. Fresh cranberries, oranges and walnuts make delicious muffins that are always a hit with my family and friends! Easy Cranberry Orange Muffins are also perfect for Thanksgiving morning. These are awesome to bring as a hostess gift too.
Tips/FAQs
- Make a double batch and freeze some for another day.
- These package and ship well! Wrap each muffin in plastic wrap tightly and ship far away friends and family.
- Muffins freeze well, wrap in plastic wrap and place in freezer bags. Freeze for 3 months.
- I have used Bob's Gluten-free Flour in lieu of the white flour and the muffins were awesome.
Enjoy a few other tasty cranberry recipes:
Crock Pot Cranberry Cocktail Meatballs
Glazed Cranberry Orange Scones
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Easy Cranberry Orange Muffins
Ingredients
Instructions
- Pre-heat oven to 375 degrees. Spray muffin tin with non-stick cooking spray and set aside.
- Zest the oranges and finely chop the zest, set aside. Juice the oranges and set aside the juice.
- Use a food processor to coarsely chop the cranberries and walnuts. Feel free to use a knife to chop the cranberries and walnuts. Set mixture aside.
- In a large bowl, whisk flour, baking powder, and the ½ cup of sugar. Set aside.
- In a medium bowl, whisk together the orange juice, melted butter and egg to blend ingredients together.
- Slowly whisk together the orange juice mixture into the flour mix. Stir to just combine ingredients. Add in the cranberries, nuts and orange zest to gently combine ingredients.
- Divide the batter evenly into the 12 muffin tins. Sprinkle the Tablespoon of sugar evenly on the muffins.
- Bake the muffins for 25 minutes. Use a toothpick to check if muffins are done. Insert a toothpick into the center of the muffins. Toothpick should come out clean. Remove muffin tray from oven and let cool. Store muffins wrapped in plastic wrap or in a covered tin,
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
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Melissa
These were wonderful and are going in my recipe book. My husband loved them, too. Was hoping to freeze some, but that’s not going to happen anymore. I used juice from an extra orange because my batter wasn’t wet enough (my oranges didn’t have much juice) and I ran out of butter the other day so I used coconut oil (I guesstimated how much was 1/3 cup because I just threw it in w/out thinking I should double check). I didn’t have walnuts so I used pecans and that was fine. I used heart shaped silicone cups and just checked often to make sure they didn’t overbake, but didn’t have enough. So, I used mini tins and those I baked for ten minutes at same temperature and they were perfect.
Thank you for such an easy, wonderful recipe!
Eileen xo
Wow, Melissa, I am so glad the recipe worked and I love how you adapted the recipe. I am so glad you enjoyed and thank you so much for letting me know how the recipe worked for you.
Milly Cortez
These were really tasty. I had a lot of frozen cranberries from the Holidays and these were an easy recipe to make with the cranberries.
Eileen xo
Awesome Milly Glad you enjoyed these muffins