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Cranberry Orange Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 muffins
Author: MaryAnn Dwyer


  • 1 cup fresh cranberries
  • 2 tsp. grated orange zest
  • 1 cup plus 3 Tbsp. granulated sugar separated
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp. vanilla extract
  • 1/2 cup milk


  • Preheat oven to 425 degrees. Grease muffin cups with nonstick cooking spray or line with paper muffin cups.
  • In a small bowl, combine cranberries, orange zest and 3 Tbsp. granulated sugar. Set aside,
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and 1 cup granulated sugar until light and fluffy, about 2 minutes.
  • Add eggs, one at a time, beating well after each addition and scraping the bowl down as needed. Add vanilla extract.
  • Fold 1/2 of flour mixture then 1/2 of milk and then repeat. Fold in cranberry mixture being careful not to overmix. Divide batter evenly into 12 muffin cups. Bake at 425 degrees for 5 minutes then lower the oven to 375 degrees and continue to bake for 20 minutes until they're golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean. Cool in pan for 5 minutes.