Orange Cranberry Muffins

Cranberries - love them or hate them?  This was my first time ever baking with cranberries and I thought the results turned out great.  The tart berry mixed with the sweet muffins was a great combo.

  I used the same recipe I use for The Best Blueberry Muffins and swapped out blueberries for cranberries, orange zest for lemon and added some almond extract.  The almond extract really brings all of the flavors together and you must add it in this recipe.  Without it, you will feel like something is missing, trust me.

   This base recipe is a family favorite, but be careful not to over bake.  You will want that tender crumb of a perfectly baked muffin, not an over baked muffin.  These muffins would also be incredible with an orange glaze.


  • 1/4 c. sugar
  • grated zest of 1/2 an orange


  • 2 1/2  c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/8 c. sugar
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted and cooled
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • grated zest of 1/2 an orange
  • 1 1/2 c. fresh cranberries, divided


  1. For the Topping: Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.
  2. For the Muffins: Preheat oven to 425 degrees.  Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined; do not over mix.
  3. ...............................

for full recipes please see :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel