Cranberry Orange Muffins

Cranberry orange muffin recipe makes soft, moist muffins with a sprinkle of coarse sugar for that bakery-style crunch.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 214kcal

Preheat oven to 400 F. Grease or line a 12-cup muffin tin. If you grease the pan, be sure to grease the entire muffin tin as tops may rise out of the cup. Set aside.
In a large bowl, beat together butter and sugar until well-combined.
6 tablespoons butter, 1 cup granulated sugar
Mix in eggs and vanilla until combined.
2 large eggs, ½ teaspoon vanilla extract
Add milk and orange zest, and mix until incorporated.
½ cup milk, 1 tablespoon grated orange zest
Stir in 2 cups flour, baking powder, and salt.
1 tablespoon baking powder, ½ teaspoon salt
In a small bowl, toss together cranberries and 1 tablespoon flour.
1 cup fresh cranberries
Fold in cranberries.
Divide batter among prepared muffin cups, and sprinkle tops with sugar.
1-2 tablespoons raw or granulated sugar
Bake 5 minutes.
Without taking the muffins out, decrease oven temperature to 350F.
Continue baking for an additional 17-25 minutes, or until muffins are golden brown.
Let cool in pan for 5-10 minutes before removing.

Butter: I use salted butter in this recipe.
Milk: You can use any type of milk from skim to whole milk. You can also use nondairy milk if you prefer.
Sugar topping: The sugar topping is delicious but is optional.
Nutrition values are estimates.