Orange Cranberry Muffins

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17 minutes
Orange Cranberry Muffins

This tasty treat is perfect for fall mornings! The sweet orange and tart cranberries strike a perfect balance. If you're looking for a quick Thanksgiving breakfast, this is the recipe for you. 



1/4 cup of sugar

Grated zest of 1/2 of an orange 


2 1/2 cups of all-purpose flour 

2 1/2 teaspoons of baking powder 

1 teaspoon of salt 

1 1/8 cups of sugar 

2 large eggs 

4 tablespoons of unsalted butter, melted and cooled 

1/4 cup of vegetable oil 

1 cup of buttermilk 

1 teaspoon of vanilla extract 

1 teaspoon of almond extract 

Grated zest of 1/2 of an orange 

1 1/2 cups of fresh cranberries 


For the Topping:

Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside. 

For the Muffins: 

1. Preheat the oven to 425. Line a standard 12-cup muffin tin with paper liners and spray with cooking spray. 

2. 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 and almond extract, and orange zest.

3. Pour the wet ingredients into the dry ingredients along with 1 1/4 cups of the cranberries. Fold together until just combined; do not overmix. 

4. Fill the muffin cups full with batter, mounding slightly. Press the remaining 1/4 cup of cranberries into the top of the muffins and sprinkle with the orange sugar topping. 

5. Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean. 


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