Orange Cranberry Muffins are delightfully light and airy, with the perfect blend of flavors in the orange zest and Craisins. With just the right amount of sweetness, you could eat these any time of day!
Where are our muffin lovers? This one’s for you. Muffins can become just about anything you need them to be. We frequently eat them for breakfast, they are always the perfect after-school snack, and we’ve even been known to pair them with some fruit and cheese for the most amazing light lunch. They are our dear friend cupcake’s less sweet cousin, making them easily justifiable to eat every day. The secret to these muffins is that perfect blend of orange zest and Craisins, with that delightful sprinkle of sugar over the top. These are too good to keep to yourself. You will definitely want to make enough to share!
Can I use fresh cranberries in Orange Cranberry Muffins?
You absolutely can! We love how pantry-friendly Craisins are, and how difficult it can be to find fresh cranberries. However, if you do have access to cranberries, go ahead and substitute them for the Craisins. Increase amount to 2 cups.
Mini Muffin Instructions:
If you prefer mini muffins, go ahead and prepare your mini muffin pan by spraying with a non-stick spray and baking in an oven preheated to 375 degrees for 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
Half and half substitute:
Go ahead and swap out the half and half for plain yogurt if you prefer. Increase amount called for to 1 cup of yogurt.
Can I make these dairy free?
Yes! Simply replace the butter and half and half with your favorite plant-based alternatives.
Freezer Instructions:
Once your muffins are baked and 100% cooled, go and ahead and place in an airtight container in the freezer for up to 2 months. Allow to thaw on the counter when ready to eat.
Storage Instructions:
There are two great ways to keep your muffins from getting soggy. With either method, you’ll need to first ensure that your muffins are completely cooled before storing in an airtight container. You do not want the muffins to have any residual heat. Your muffins will last for up to 5 days with either method.
The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture.
The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.
If you like this recipe, you may be interested in these other delicious muffin recipes:
Orange Cranberry Muffins
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup half and half
- 1 1/2 cups craisins
- 2 tablespoons orange zest
- 1/4 cup granulated sugar for topping
- Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together butter and sugar, about 2 minutes.
- Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in half of the half and half. Scrape the bottom and sides of the bowl and add in the remaining flour and half and half, mixing in between additions.
- Add the craisins and orange zest to the batter and use a rubber spatula to gently fold them in.
- Divide the batter up amongst the 12 muffins. Sprinkle 1/2 a teaspoon of sugar on top each muffin.
- Bake in the preheated oven for 20-22 minutes, until a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Nutrition
