These orange cranberry muffins are my favorite muffins to make for Christmas brunch, but they also work well for a quick and easy afternoon snack along with a cup of tea any time of year.
These muffins are dairy-free and can easily be made vegan by substituting the egg for a flax egg or egg substitute.
To make these muffins, you will need the following ingredients:
1 large egg, lightly beaten
Vegetable oil or any mildly flavored oil.
Granulated sugar or brown sugar if you prefer.
Dried cranberries, chopped. You can use fresh cranberries or frozen cranberries if you prefer. Do not thaw the frozen cranberries. I find the fresh cranberries to be a bit tart. If you want a sweeter flavor when using fresh cranberries, increase the sugar by 2 tablespoons.
Grated rind of 1 large orange
Juice of 1 large orange plus water to equal ¾ cup
All-purpose flour
Baking powder
Baking soda
Salt
How to make Orange Cranberry muffins.
1. Preheat your oven to 400°Fahrenheit (200° Celsius).
Grease or line a 12-cup muffin pan with paper liners.
2. In a large mixing bowl, whisk together the lightly beaten egg, cooking oil, and sugar until smooth.
Stir in the chopped cranberries, grated orange rind, and the orange juice-water mixture until well combined.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is just combined. Be careful not to overmix, as this can make the muffins tough.
5. Spoon the batter into the prepared muffin cups, filling each cup almost to the top.
6. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to five days. These muffins freeze well. Allow them to cool to room temperature, and then pop them in a ziplock bag.
If you wish, you can wrap them individually in plastic wrap before putting them in the freezer bag. That way, they won’t freeze together, and you can remove just one or two from the freezer for a quick snack or a last-minute lunch bag addition.
Pair with a Tea
These muffins offer a delightful combination of tart cranberries and sweet, citrusy orange, making them perfect for breakfast or as a snack.
1. Earl Grey Tea: The citrusy notes of bergamot in Earl Grey blend wonderfully with the orange zest in the muffins, enhancing the overall citrus flavor.
2. Chamomile Tea: Known for its soothing properties, chamomile tea offers a gentle, floral flavor that pairs nicely with the muffins’ sweet and tart profile.
3. Cinnamon Tea: A warm, spiced tea like cinnamon tea can harmonize beautifully with the muffins’ fruity notes. The spices in the tea can also add a nice contrast to the sweetness of the cranberries and orange.
4. Vanilla Rooibos Tea: Vanilla adds a creamy, soothing touch to the robust flavors of the muffins, making rooibos tea a caffeine-free option that complements the orange cranberry muffins without overpowering them.
5. Ginger Tea: For a bit of zing, ginger tea pairs nicely with orange cranberry muffins. The spicy kick of ginger adds an exciting contrast to the sweet and tart flavors of the muffins.
Easy Orange Cranberry Muffins
This easy muffin recipe is a delicious blend of tart cranberries and zesty orange. It's perfect for breakfast or as a sweet snack throughout the day.
Ingredients
- 1 large egg, lightly beaten
- ¼ cup vegetable oil
- ½ cup sugar
- 1 cup dried cranberries, chopped ( you can use fresh cranberries if you prefer )
- Grated rind of 1 large orange
- Juice of 1 large orange plus water to equal ¾ cup
- 2 cups of all-purpose flour
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- ½ tsp. Salt
Instructions
- Preheat oven to 400°F (175°C).
- Grease a muffin tin with oil or line it with paper liners.
- In a large bowl, combine the beaten egg, oil, and sugar. Mix well.
- Add the dried cranberries, orange rind, and juice/water mixture.
- Stir well until combined.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir with a whisk to break up any lumps and mix well.
- Fold the dry ingredients into the wet ingredients, mixing only until moistened. Remember not to over-mix the muffin batter, as it can make the muffins dense.
- Fill the prepared muffin pan to almost full with the batter.
- Bake in a 400°F (175°C) oven for 15 to 20 minutes.
- Cool on a wire rack.
Notes
- You can use fresh cranberries or frozen cranberries if you prefer. Do not thaw the frozen cranberries.
- I find fresh cranberries a bit tart. To make the muffins sweeter, increase the sugar by 2 tablespoons.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 222Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 251mgCarbohydrates 42gFiber 2gSugar 23gProtein 3g