Cranberry Orange Muffins

By Yossy Arefi

Published Nov. 8, 2024

Cranberry Orange Muffins
Armando Rafael for The New York Times. Food Stylist: Yossy Arefi.
Total Time
About 1 hour
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(509)
Comments
Read comments

Tangy cranberries and zesty orange are a classic pairing, and they both shine in these perfectly domed muffins. Soft and fluffy, the muffins are dotted with a generous amount of bright red cranberries, and topped with an optional glaze packed full of even more orange flavor. You can opt for fresh or frozen cranberries, simply increasing the bake time by a few minutes if using frozen berries. This recipe makes a tidy dozen, and they keep well on the counter for a few days, or can be stored in the freezer in an airtight container for up to one month. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:12 muffins

    For the Muffins

    • ½cup/120 milliliters vegetable or canola oil, plus more for the pan
    • ¾cup/150 grams granulated sugar
    • 2large eggs
    • ½cup/120 milliliters buttermilk
    • ¼cup/60 milliliters orange juice
    • ¾teaspoon kosher salt (such as Diamond Crystal)
    • 2teaspoons finely grated orange zest
    • 2teaspoons baking powder
    • ½teaspoon baking soda
    • 2cups/256 grams all-purpose flour
    • 1½cups/200 grams fresh or frozen cranberries

    For the Glaze (optional)

    • 1½cups/180 grams powdered sugar
    • 2 to 3tablespoons orange juice
    • 1teaspoon finely grated orange zest
    • Pinch salt 
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

294 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 4 grams protein; 240 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees with a rack set in the center. Generously oil a 12-cup muffin pan or line with paper liners.

  2. Step 2

    To a large bowl, add the granulated sugar, eggs and oil, and whisk until well combined.

  3. Step 3

    Add the buttermilk, orange juice, salt and orange zest, and whisk until well combined.

  4. Step 4

    Whisk in the baking powder and the baking soda, then use a flexible spatula to fold in the flour and cranberries.

  5. Step 5

    Divide the mixture among the 12 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with just a few moist crumbs, 18 to 23 minutes. (If using frozen cranberries, the muffins may need to bake for up to about 35 minutes.) Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.

  6. Step 6

    While the muffins are cooling, make the glaze, if using: In a medium bowl, whisk together the powdered sugar, 2 tablespoons orange juice, the orange zest and a pinch of salt until smooth. Your glaze should have the same consistency as honey; add a bit more orange juice if necessary.

  7. Step 7

    Glaze the cooled muffins and let the glaze set for 15 minutes before serving. Muffins can be frozen, glazed or unglazed, in an airtight container for up to 1 month.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
509 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Baker Lee

Cut each cranberry in half. I know it sounds laborious but it makes a huge difference! If you’re using frozen cranberries don’t thaw them just halve them and use them. Also add toasted chopped pecans.

Mel Greider

This is the first time I have written a note, and what I want to say is thank you, all of you, who comment on these recipes. I read them, make note of your suggestions, and you have never failed me. Too much sugar? Check. Adding more pepper? Less salt? Check. More time, less time, and then that squeeze of lemon at the end - OMG, who knew that would take something from ordinary to sublime. I have even gone vegan more than once because of the substitues you have recommended. You are my people.

Baker Lee

Yes! I make this as a loaf cake and it’s delicious.

Julia

Made a few changes: - subbed in an equal weight of whole wheat flour - halved the sugar - added about half a cup toasted pecans - added about half a cup chopped candied orange peel and a tsp orange blossom water for more orange flavor They ended up delicious! Moist, with fruit in every bite.

Tasty!

These were a big hit. I followed some advice in the comments and chopped up the cranberries in my food processor. Next time I would probably keep some whole or maybe one whole cranberry to each muffin. Next time I would probably not do the glaze. It tasted really good, but it was hard to get the right consistency and was messy. The glaze set, but then the next day it was all sticky.

Trish

I followed the recipe as described and it was delicious. The whole cranberries, (I used frozen), were perfect bursts of flavour. I, personally, would never cut the cranberries in half, or process them in any way. This is an amazing muffin recipe

Private comments are only visible to you.

Recipe Tags

or to save this recipe.