{"id":31996,"date":"2023-12-15T11:00:03","date_gmt":"2023-12-15T17:00:03","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=31996"},"modified":"2024-08-30T11:53:15","modified_gmt":"2024-08-30T16:53:15","slug":"cranberry-muffins-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/cranberry-muffins-recipe\/","title":{"rendered":"Fresh Cranberry Orange Muffins"},"content":{"rendered":"

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These fluffy cranberry orange muffins will make your house smell like the holidays!<\/strong> I hope they become your new favorite holiday muffin recipe. They’re fluffy and moist and delicious—everything I want a muffin to be.<\/p>\n

These muffins are bursting with fresh cranberry and orange flavor.<\/strong> This recipe calls for fresh<\/em> cranberries, which are generally available in United States grocery stores from October or November through December. You can also use frozen cranberries, but I don’t recommend dried cranberries here.<\/p>\n

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These muffins are made with wholesome ingredients<\/strong> like whole wheat flour and Greek yogurt. They’re naturally sweetened with honey or maple syrup. You can keep those details to yourself, though—no one will guess that these muffins are healthier than most.<\/p>\n

You can easily mix these together by hand.<\/strong> No mixer required. Serve them for breakfast or brunch, or bring them to your holiday parties!<\/p>\n

It took me eight tries to get these muffins just right,<\/strong> but they were absolutely worth the effort. I’m sharing the recipe again because they’re just so wonderful this time of year.<\/p>\n

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Cranberry Orange Muffin Ingredients<\/h2>\n

Here’s what you’ll need to make these cranberry-studded beauties:<\/em><\/p>\n

Flour<\/h3>\n

I like to use white whole wheat flour<\/strong> or regular whole wheat flour<\/strong> to make these muffins a little healthier. White whole wheat flour (available in health food stores or well-stocked grocery stores) is made with white wheat berries instead of red, and has a more mild flavor as a result. As long as your whole wheat flour hasn’t been sitting on the shelf too long, your muffins will not have a strong “whole wheat” taste. In fact, if your flour smells rancid or your muffins taste bitter, your flour has gone bad.<\/p>\n

You can also use all-purpose flour<\/strong> for the most traditional muffin flavor and fluff. To make these muffins gluten free, choose Bob’s Red Mill’s gluten-free all-purpose blend<\/strong>. No adjustment to quantity needed with either one.<\/p>\n

Tip:<\/em><\/strong> The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry\/tough muffins.<\/p>\n

Baking powder and baking soda<\/h3>\n

These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!<\/p>\n

Coconut oil, extra-virgin olive oil or butter<\/h3>\n

Like all muffins, this recipe requires some fat to yield tender, rich and delicious results. I typically use virgin coconut oil and can hardly taste it. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety. You certainly can’t go wrong with unsalted butter.<\/p>\n

Honey or maple syrup<\/h3>\n

Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.<\/p>\n

Eggs<\/h3>\n

Eggs also act as a leavener, helping the muffins rise while also imparting richness. If you have an egg allergy or you’re a vegan, you can substitute flax eggs (see recipe notes).<\/p>\n

Greek yogurt<\/h3>\n

Yogurt replaces sour cream, but offers the same delicious richness and tang. Yum! Check the recipe notes for a buttermilk alternative (which can be made vegan).<\/p>\n

Vanilla extract<\/h3>\n

You know, for some luscious vanilla flavor.<\/p>\n

Orange zest<\/h3>\n

The zest of one orange to infuse these muffins with flavor. After you take the zest off the orange, you can slice it up and eat it. I do recommend buying on organic orange if you can find one, since pesticide residue sticks to the rind.<\/p>\n

Fresh cranberries<\/h3>\n

One bag is more than enough. You’ll blitz these in the food processor before folding them into the batter. If you’re using frozen cranberries, do not thaw them before using. Blitz them in the food processor as directed and promptly fold them into the batter. If you have leftover cranberries, you can freeze them for up to one year.<\/p>\n

Dried cranberries are not a good substitute for fresh cranberries, for reasons elaborated in the next section.<\/p>\n

Turbinado (raw) sugar<\/h3>\n

This is optional, but I recommend it. Turbinado sugar is large crystal sugar that lends an irresistible sparkling, crunchy top to the muffins. I bet you could even take a tiny bag of raw sugar home from your local coffee shop!<\/p>\n

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Cranberry Orange Muffin Recipe Development<\/h2>\n

I thought this recipe was going to be so easy. Take my blueberry muffin recipe<\/a>, substitute cranberries for the blueberries, add orange zest—done. Not so fast, Kate!<\/p>\n

Problem:<\/strong> The fresh cranberries were so much bigger than blueberries and so tart that they left mouth-puckering polka dots in the muffins. Fortunately, I found a clue in America’s Test Kitchen’s cranberry muffin recipe.<\/p>\n

Solution:<\/strong> Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.<\/p>\n

Problem:<\/strong> The muffins were still far too tart, though (and I like tart).<\/p>\n

Solution:<\/strong> To counteract the tartness of the cranberries, I added 1\/4 cup more honey or maple syrup, which made these muffins perfectly sweet—not too much, not too little.<\/p>\n

Problem:<\/strong> The extra moisture from the additional liquid sweetener made the muffins flatten out on the top. I wanted beautifully domed, fluffy muffins, so I tried decreasing the amount of yogurt, tweaking the baking powder and baking soda, and I was almost ready to give up…<\/p>\n

Solution:<\/strong> I went back to the original formula and added 1\/4 cup more flour. The muffins rose like a dream!<\/p>\n

Eight tries later, I landed on perfect cranberry orange muffins!<\/strong> I hope you’ll make them while cranberries are still in season.<\/p>\n

Watch How to Make Fluffy Cranberry Orange Muffins<\/h3>\n\n
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Recommended Equipment<\/h2>\n

This section contains affiliate links.<\/em><\/p>\n

USA-made muffin tin<\/a>:<\/strong> This sturdy muffin tin bakes beautiful muffins and has a non-toxic, non-stick silicone coating. I never have to grease the cups!<\/p>\n

11-cup food processor<\/a>:<\/strong> This Cuisinart is not too big or too small, and blitzes the cranberries in five seconds.<\/p>\n

Microplane<\/a>:<\/strong> It’s so easy to remove the zest from citrus with this handy tool.<\/p>\n

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Love these muffins?<\/h2>\n

Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!<\/p>\n