Last Updated on November 16, 2024 by PorchLightReading
Homemade cranberry muffins recipe with white chocolate and a hint of orange zest. Delicious and easy weekend treat.
Fresh cranberries is always something I look forward to in the grocery stores each year. Holiday greenery starts popping up along with a row of poinsettias lining the entryway in hopes that someone will take them home. (I’m that someone.)
After putting a poinsettias or two in the cart, the next thing I’m sure to find is fresh cranberries. We grab a few bags and the recipes start flooding my mind. Cranberry muffins, juice, relish ect. All things holiday and all things festive.
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- Table of Contents: Cranberry Muffins Recipe
- Why you’ll love this recipe
- Ingredients
- Baking instructions
- Optional toppings
- Storage directions
- Cooking tips
- Jump to recipe
The plans have been made and homemade cranberry muffins are on the list of holiday things to bake. But, to be honest, sometimes the day gets away from me and before I know it the cranberries have sat in the fridge a tad longer than I intended them to.
So instead of hiding them in a drawer, I now put them front and center where I can see them calling to me every time I open the refrigerator.
Really, this recipe is not only delicious, but also quick and easy. The muffins come fresh out of the oven and our children are ready to snatch one up as soon as they are cool enough to touch. And that’s exactly the way I want it in this house. Some happy memories and a home that smells like a bakery.
CRANBERRY MUFFINS RECIPE
There’s something special about the combination of tart cranberries, white chocolate, and orange zest. Every bite is bursting with flavor and a celebration of the holiday season when fresh cranberries are at their peak. Perfect for breakfast, a snack, or even dessert!
WHY YOU’LL LOVE THIS RECIPE
Easy to make: These muffins come together quickly in just a few easy steps.
Holiday flavor: Fresh tangy cranberries and orange zest create a perfect balance between refreshing and indulgent.
On the go: Enjoy them for breakfast with a cup of coffee, or pack them up for an on the go snack.
INGREDIENTS
- 2 cups all-purpose flour
- 3 tsp. baking powder
- ½ tsp. salt
- ⅓ cup sugar
- 1 TBS orange zest
- 1 cup milk
- ¼ cup cooking oil (for this recipe we used light tasting olive oil)
- 1 egg
- ½ tsp. vanilla
- 1 ½ cups cranberries
- ¾ cup white chocolate chips
- Streusel topping- optional
BAKING INSTRUCTIONS
Preheat and prepare: Preheat oven to 400°F. Grease bottom of muffin tin or line with paper liners.
Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3 tsp. baking powder, and ½ tsp. salt. Stir in ⅓ cup sugar and 1 TBS orange zest.
Wet Ingredients: In a separate bowl, whisk together 1 cup milk, cooking oil, egg, and vanilla extract.
Combine: Pour wet ingredients into the dry and gently mix until combined. With a spatula, fold in 1 ½ cups chopped cranberries and ¾ cups white chocolate chips.
Fill muffin tins: Spoon batter evenly into prepared muffin tins, filling each about ¾ full.
Optional: Top with streusel topping.
Bake: Bake in preheated 400°F oven for 20-25 minutes, or until an inserted toothpick comes out clean. Let muffins cool in tin for 5 minutes before transferring them to a wire rack to cool completely.
OPTIONAL TOPPINGS
I love a good topping for my muffins and these cranberry orange muffins are no different. Keep it simple with a bit of course sugar or go all out with a streusel topping or orange glaze. Although optional, I highly recommend taking this extra step to make them even better.
- Streusel topping
- 2 TBS cold butter
- ¼ cup all-purpose flour
- 2 TBS brown sugar
- Most streusel recipes include cinnamon- for this topping I have left the cinnamon out so that is doesn’t overpower the cranberry and orange flavor.
In a medium bowl, whisk together flour and brown sugar. Add cold butter to ingredients and combine using a pastry cutter, fork, or your fingers. Work the butter into the mixture until it resembles course crumbs.
Before baking, sprinkle the streusel mixture generously over the muffin batter in each cup. Bake as directed. The streusel with bake to a golden, crisp topping as the muffins rise.
Or try an orange glaze topping- Mix together powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled muffins for a touch of sweet, citrus flavor.
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STORAGE DIRECTIONS
Store in an airtight container at room temperature for up to three days. Or you can extend the freshness by refrigerating them in an airtight container for up to 1 week. Just pop them in the microwave for a few seconds and enjoy!
COOKING TIPS FOR THE BEST CRANBERRY MUFFINS
- Don’t over-mix: Be sure to only mix until combined. Over-mixing will lead to a more dense muffin with rounded tops instead of fluffy with a bakery like appearance.
- Only grease the bottoms of the muffin tins: If not using paper liners, only grease the bottom of the muffin tins and not the sides. By greasing only the bottoms you prevent the muffins from sticking but allow them to climb the sides of the tins for a better appearance and texture.
- Fresh vs. frozen cranberries: Frozen cranberries work great in this recipe; just wash and pat them dry before chopping.
- Toss in flour: Toss the cranberries in a light coat of flour to prevent them from sinking to the bottom of the mixture.
- The zest matters: Be sure to use a fine grater to zest the orange without getting the bitter, white pith.
This homemade cranberry orange muffins recipe is a special treat that brightens any winter morning. They’re easy to make and shouts “the holidays are here!”
So pour a hot cup of coffee and enjoy a nice, warm muffin, while you admire the new poinsettia centerpiece sitting on the table. ~ Happy Holidays!
Recipe Card
Cranberry Muffin Recipe
Ingredients
- 2 cup all-purpose flour
- 3 tsp. baking powder
- ½ tsp. salt
- ⅓ cup sugar
- 1 TBS orange zest
- 1 cup milk
- ¼ cup cooking oil
- 1 egg
- ½ tsp. vanilla
- 1 ½ cups cranberries
- ¾ cup white chocolate chips
- Streusel topping (optional)
Instructions
- Preheat oven to 400°F. Grease bottom of muffin tin or line with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 3 tsp. baking powder, and ½ tsp. salt. Stir in ⅓ cup sugar and 1 TBS orange zest.
- In a separate bowl, whisk together 1 cup milk, cooking oil, egg, and vanilla extract.
- Pour wet ingredients into the dry and gently mix until combined. With a spatula, fold in 1 ½ cups chopped cranberries and ¾ cups white chocolate chips.
- Spoon batter evenly into prepared muffin tins, filling each about ¾ full.
- Top with streusel topping. (optional)
- Bake in preheated 400°F oven for 20-25 minutes, or until an inserted toothpick comes out clean. Let muffins cool in tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- 2 TBS cold butter
- ¼ cup all-purpose flour
- 2 TBS brown sugar
Nutrition
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