Can I use dried cranberries instead of fresh?

Yes. If you use dried cranberries, the muffins will be a little sweeter and less juicy. You can reduce the sugar in the batter by 1 tablespoon if you like.

How do I know when the muffins are done?

The tops should look set and lightly golden. A toothpick inserted in the center should come out clean or with just a few moist crumbs, but no wet batter.

Can I make the batter ahead of time?

You can mix the dry ingredients and wet ingredients separately, cover them, and keep them in the refrigerator overnight. In the morning, combine them gently, fold in the cranberries, and bake.

Are these muffins freezer-friendly?

Yes. Once cooled, place them in a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature or warm briefly in the oven or microwave before serving.

Cranberry Orange Muffins (Soft, Bright Flavor)

Name: Cranberry Orange Muffins (Soft, Bright Flavor)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup white sugar; 2 teaspoons baking powder; ½ teaspoon salt; ⅓ cup vegetable oil; 1 large egg; ½ cup orange juice (fresh if possible); ⅓ cup milk; 2 tablespoons grated orange zest; 1 teaspoon vanilla extract (optional); 1 cup fresh cranberries (or frozen, not thawed); Coarse sugar for topping (optional)

Cranberry Orange Muffins (Soft, Bright Flavor)

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Soft cranberry orange muffins with fresh citrus aroma and juicy berries. Simple to bake for breakfast, snack, or brunch.

Author: Ellie
Prep Time: 15
Cook Time: 20
Total Time: 35
Yield: 12 muffins 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour

¾ cup white sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup vegetable oil

1 large egg

½ cup orange juice (fresh if possible)

⅓ cup milk

2 tablespoons grated orange zest

1 teaspoon vanilla extract (optional)

1 cup fresh cranberries (or frozen, not thawed)

Coarse sugar for topping (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.

2. Whisk flour, sugar, baking powder, and salt in a bowl.

3. In a separate bowl, whisk oil, egg, milk, orange juice, zest, and vanilla.

4. Pour wet ingredients into dry and mix gently until just combined.

5. Fold in cranberries with a spatula.

6. Divide batter between muffin cups, filling each about ¾ full. Sprinkle with coarse sugar if using.

7. Bake 18–20 minutes, until tops are lightly golden and a toothpick comes out clean.

8. Cool 5 minutes in the pan, then transfer to a rack to cool completely.

Notes

Frozen cranberries work well. Add them straight from the freezer and add 1–2 minutes to the baking time if needed.

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

For more orange flavor, add an extra ½ tablespoon of zest.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14
Fat: 8
Carbohydrates: 30
Fiber: 1
Protein: 3

Find it online: https://www.eatast.com/cranberry-orange-muffins-soft-bright-flavor/