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Cranberry-Orange Muffins

Cranberries are for more than just sauce. Citrus zest rounds out their tartness in these moist muffins.

Serves 16
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
184 calories per serving


> 2 cups all-purpose flour
> 1 tbsp all-purpose flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 navel orange, zested
> 1/2 cup (1 stick) butter, melted
> 2 large eggs
> 3/4 cup reduced-fat milk
> 1 cup sugar
> 1/2 (12 oz) pkg frozen or fresh cranberries


Preheat oven to 400°F. Line 16 cups of 2 muffin pans with paper liners.
In a medium bowl, whisk 2 cups flour with the baking powder, salt, and orange zest. In a large bowl, whisk the butter, eggs, milk, and sugar until combined. In a third bowl, toss the cranberries with remaining 1 tbsp flour.
Stir dry ingredients into large bowl with wet ingredients to combine, then gently fold in cranberries. Divide among cups of prepared muffin pans.
Bake 20 min., until toothpick inserted into centers comes out clean. Transfer to a wire rack to cool.


Make these muffins up to 2 weeks ahead and wrap cooled muffins individually in plastic. Place in a gallon-size resealable bag and freeze. To serve, thaw at room temperature or microwave on low.

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