Why You’ll Love This Cranberry Orange Muffins

• The Perfect Flavor Balance. The sharp, tangy pop of the cranberries cuts through the sweetness of the muffin batter beautifully, while the orange adds a fresh, aromatic brightness that makes every bite feel lively and complex.
• Incredibly Moist and Tender Crumb. We’re using a combination of buttermilk and a touch of oil, which guarantees a muffin that stays soft and delicious for days—if they last that long, of course. You’ll notice the difference immediately.
• So Simple, So Satisfying. This is a straightforward, one-bowl-style recipe (well, almost!) that doesn’t require any fancy techniques. It’s the perfect recipe for bakers of all levels, and the reward is huge for such minimal effort.
• That Glaze, Though. A simple two-ingredient orange glaze takes these from great to absolutely sublime. It adds a extra hit of citrus and a professional-looking finish that makes them feel bakery-worthy.

Ingredients & Tools

• 260 g all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 150 g granulated sugar
• 1 large orange, for zest and juice
• 180 ml buttermilk
• 2 large eggs
• 80 ml neutral oil (like vegetable or canola)
• 1 tsp vanilla extract
• 150 g fresh cranberries
• 120 g powdered sugar (for the glaze)

Tools: 12-cup muffin tin, muffin liners, large mixing bowl, whisk, zester, juicer, smaller bowl for glaze.

A quick note on the cranberries—using fresh really is key here. Frozen can make the batter a bit watery, so if you must use them, don’t thaw them first, and toss them in a tablespoon of the flour mixture to prevent sinking. And that orange… you’ll want a nice, plump one for the best zest and juice.

Serves: 12 | Prep Time: 15 minutes | Cook Time: 20-22 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Zest First, Juice Later. This is a little chef’s secret—always zest your citrus before you cut and juice it. It’s infinitely easier to zest a whole, firm fruit than a slippery, halved one.
• The Buttermilk Swap. No buttermilk in the fridge? No problem. Make your own by adding 1 tablespoon of lemon juice or white vinegar to your measuring cup, then topping it up to the 180ml line with regular milk. Let it sit for 5 minutes until it curdles slightly.
• Don’t Overmix the Batter. This is the golden rule of muffin making. A few lumps in the batter are totally fine—in fact, they’re desirable! Overmixing develops the gluten in the flour and leads to tough, dense muffins.
• Room Temperature Ingredients Matter. Taking your eggs and buttermilk out of the fridge about 30 minutes before you start helps them emulsify with the oil much better, resulting in a smoother, more uniform batter that rises beautifully.

How to Make Cranberry Orange Muffins

Serving Suggestions

Complementary Dishes

• A simple spinach and feta scramble — The savory, salty eggs provide a perfect contrast to the sweet and tart muffins, making for a complete and balanced brunch.
• A warm, spiced apple and parsnip soup — The earthy sweetness of the soup pairs surprisingly well with the bright citrus notes of the muffin, especially on a chilly day.

Drinks

• A strong cup of black coffee — The bitterness of the coffee is a classic partner that really makes the fruity flavors of the muffin sing.
• A pot of Earl Grey tea — The bergamot in the tea echoes the citrus in the muffins, creating a wonderfully harmonious flavor experience.

Something Sweet

• A small scoop of vanilla bean ice cream — For a real treat, serve a warm muffin à la mode. The melting ice cream over the tender crumb is pure bliss.
• A dollop of lemon curd — If you’re a citrus lover, adding a sharp, creamy lemon curd on the side takes the tanginess to another level.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. I’ve messed this up before too, and it’s the fastest way to get tough, tunnel-ridden muffins. A few streaks of flour are totally fine—the batter should be lumpy.
• Mistake: Using cold ingredients. If your eggs and buttermilk are straight from the fridge, they can cause the batter to seize up and not rise as well. Taking that extra 30 minutes to let them warm up is worth it.
• Mistake: Not filling the muffin cups enough. If you’re shy and only fill them 2/3 full, you’ll get flat-topped muffins. Be bold! Fill them almost to the top for that beautiful, domed appearance.
• Mistake: Adding the glaze while the muffins are hot. The glaze will just melt into a sticky, transparent mess. Patience is key—let them cool completely so the glaze sets nicely on top.

Expert Tips

• Tip: Use an ice cream scoop for portioning. This is my number one hack for evenly sized muffins and minimal mess. A standard-sized scoop is usually perfect for filling the cups.
• Tip: Create a flavor boost with a spice addition. A quarter teaspoon of cardamom or a half teaspoon of cinnamon added to the dry ingredients adds a wonderful, warm depth that complements the orange beautifully.
• Tip: For an extra crunchy top, try a streusel. Before baking, sprinkle a simple streusel (mix 50g flour, 50g brown sugar, 25g melted butter, and a pinch of salt) over the batter for a delightful textural contrast.
• Tip: Freeze for later! These muffins freeze brilliantly without the glaze. Wrap them individually in cling film, pop them in a freezer bag, and they’ll be ready for a quick breakfast anytime. Just thaw at room temperature or warm gently in the oven.

FAQs

Can I use dried cranberries instead of fresh?
You absolutely can, but the result will be different—and sweeter. Dried cranberries are much sweeter than fresh, so if you use them, I’d recommend reducing the sugar in the batter by a tablespoon or two. Also, plump them up first by soaking them in hot orange juice for 10 minutes, then drain them well. This prevents them from drying out further during baking.

My muffins didn’t dome. What happened?
This usually comes down to two things: oven temperature or leavening agents. First, make sure your oven is properly preheated—that initial blast of heat is crucial for the rise. Second, check that your baking powder and baking soda are fresh. If they’re old, they’ve lost their potency and won’t give you the lift you need. A good test is to drop a half teaspoon of baking powder into hot water; it should fizz vigorously.

How should I store these muffins?
Once the glaze has set, store them in an airtight container at room temperature for up to 2 days. If you need to keep them longer, I’d recommend storing them unglazed in the fridge for up to 5 days, or freezing them (again, unglazed) for up to 3 months. The glaze can make the tops a bit sticky if stored for too long.

Can I make this into a loaf instead?
Yes, this batter works wonderfully as a Cranberry Orange Bread! Pour the batter into a greased and lined 9×5 inch loaf pan and bake at 175°C (350°F) for about 50-60 minutes, or until a skewer inserted into the center comes out clean. The baking time will be longer, so keep an eye on it.

The cranberries all sank to the bottom. How can I prevent this?
Ah, the classic sinking fruit dilemma! The trick is to toss your cranberries in a light coating of flour before folding them in. The flour helps to suspend them in the batter. Also, make sure your batter isn’t too thin—if it is, the berries will have an easier time sinking. Finally, don’t overmix after adding the fruit, as this can break them up and release water.