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Bakery Style Orange Cranberry Muffins split in half
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5 from 2 votes

Jumbo Orange Cranberry Muffins

Made with fresh cranberries, these moist Cranberry Orange Muffins have a deliciously sweet citrus flavor which balances out the slightly tart berries. This sweet cranberry bread recipe is the perfect bread to gift in mini loaf pans.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Bread, cranberry orange muffins, orange cranberry muffins
Servings: 15 muffins
Calories: 199cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • muffins tins
  • large bowl
  • Whisk
  • spoon

Ingredients

  • 2 cups unbleached all purpose flour
  • 1 cup granulated sugar You can also use Domino Golden sugar, or an unprocessed version
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 tbsps. melted unsalted butter
  • 1 large egg
  • 1/3 cup fresh squeezed orange juice + zest zest entire large orange
  • 2/3 cup buttermilk
  • 1 cup fresh cranberries

Instructions

  • Preheat oven to 375° Fahrenheit.
  • Line your muffin tin with paper liners.
  • Using a zester, remove outer orange zest skin. Do not zest more than the top layer because the pith is bitter. Once zested, roll orange on a hard surface to get juices flowing. Slice it in half and juice. You should have 1/3 cup of juice.
  • Add flour, baking powder, soda, salt, and sugar to a large bowl and whisk until combined.
  • Add egg, melted butter, juice, zest, and buttermilk to the bowl and combine with a wooden spoon until no more flour streaks. Fold in cranberries.
  • Using an ice cream scooper, add batter to muffin tins. I made 6 jumbo muffins and 2 regular sized muffins. You should however be able to make 15 standard sized muffins.
  • Bake muffins for 22-25 minutes. They time varies a little on these, so please check them at the 22 minute mark. They should be slightly golden brown and have springy tops once done.

Notes

Nutritional values may vary and are meant to be a guide.
Store cooled muffins in an airtight container for up to 4 days for best taste.
These can also be frozen in an airtight container for up 30 days.

Nutrition

Serving: 1muffin | Calories: 199cal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 161mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg