These bakery-style muffins combine tart cranberries and bright orange zest for a soft, fluffy, and flavor-packed holiday treat. Ideal for breakfast, brunch, or an afternoon snack, they’re quick to make and freezer-friendly — perfect for busy festive mornings.
1cup100–120 g fresh cranberries, halved (or see note for dried)
Zest of 1 large orangeabout 1 tbsp
2tbspfresh orange juiceoptional, for extra flavor
2tbspcoarse sugarfor topping (optional)
Instructions
Preheat oven & prepare pan
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter & sugar
In a large mixing bowl, beat softened butter and sugar together until light and fluffy (about 2–3 minutes).
Add wet ingredients
Beat in eggs one at a time. Mix in milk, vanilla extract, and orange zest (and juice if using) until combined.
Combine & fold
Add dry ingredients to wet mixture in two additions, mixing gently after each. Fold in cranberries just until evenly distributed — do not overmix to avoid dense muffins.
Fill & top
Divide batter evenly among muffin cups (about ¾ full). Sprinkle tops with coarse sugar for a crisp, bakery-style crust.
Bake
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
Cool & serve
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
Fresh vs. dried cranberries: Fresh cranberries add a tart burst. For dried, use ¾ cup and soak in hot water or orange juice for 10 minutes to plump.Texture tip: Room-temperature eggs and milk help create a tender crumb.Orange flavor boost: Replace some milk with fresh orange juice or add ½ tsp orange extract for a stronger citrus profile.Make-ahead: Muffins can be baked, cooled completely, and frozen for up to 3 months. Thaw overnight at room temperature or reheat in a 300°F (150°C) oven for 8–10 minutes.Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.