My favorite snack during this quarantine has been these cranberry orange muffins! They're light, buttery, and so good! I have literally made 4 batches of these muffins in the last month. They are super quick and easy to make and I just can't stop eating them! You might be thinking that this is more of a fall flavor (and you'd be right) but I always keep cranberries in the freezer so that I can make these muffins year round!
One of my favorite tricks for super fluffy and moist muffins is adding both almond flour and yogurt to the batter. I swap out about ½ cup of the all purpose flour for almond flour because it helps with that super light, fluffy texture that we want (there's nothing worse than a dense muffin). And the yogurt helps keep the muffins super moist so that we don't end up with dry, crumbly muffins.
If desired, sprinkle some Sparkling Sugar* to give your muffins some extra pizazz.
For all my regular sized muffins and cupcakes I use my USA Pan muffin pan*. In fact, almost all of my baking pans are USA Pan because they are super high quality and durable. I highly recommend them!
If you like these muffins, you might also like these chocolate cherry muffins!
If you make these cranberry orange muffins, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!Print
These light, buttery, cranberry orange muffins are loaded with tart cranberries (fresh or frozen), walnuts, and subtle hints of orange and cinnamon.
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup plain full fat yogurt
- 1 ½ cups all purpose flour
- ½ cup almond flour (substitute all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅓ cup orange juice (about 1 large orange)
- 2 tablespoons orange zest (about 1 large orange)
- 1 ½ cups cranberries (fresh or frozen)
- ½ cup walnuts, chopped (optional)
- sparkling sugar for topping (optional)
- Preheat your oven to 350 degrees and prepare you muffin tin.
- In a large mixing bowl, whisk together the melted butter, sugar, and brown sugar.
- Add in the eggs and whisk until light and fluffy (2-3 minutes).
- Stir in the vanilla and yogurt until fully combined.
- In a separate small bowl, sift together the flour, almond flour, baking powder, baking soda, cinnamon, and salt.
- Add half of the dry ingredient mixture and stir until combined.
- Mix in the orange juice and orange zest. Then stir in the remaining dry ingredients.
- Stir in the cranberries and walnuts (if using frozen cranberries, there is no need to thaw first).
- Spoon the batter into your muffin cups so that they are about ⅔ full. Sprinkle sparkling sugar over top of each muffin if desired.
- Bake at 350 for 25-30 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove and let cool on wire rack.
For mini muffins reduce the baking time to 15 minutes.
Muffins will keep at room temperature in an airtight container or bread box for up to a week.
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 347
- Sugar: 34.7g
- Sodium: 170.6mg
- Fat: 13.5g
- Saturated Fat: 5.7g
- Carbohydrates: 51g
- Fiber: 2.2g
- Protein: 5.4g
- Cholesterol: 52.9mg
Keywords: muffins, cranberry orange muffins, breakfast recipes, easy muffin recipes
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