Bakery Style Cranberry Orange Muffins
These Cranberry Orange Muffins are some of my favorite winter treats! They have the best crispy sugar crust and are filled with fresh orange and cranberry flavors (with a secret warming hint of cinnamon!).
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: muffin
- Method: Baking
- Cuisine: American
Ingredients
- 1 tablespoon orange zest
- 1 cup sugar
- ½ cup softened butter
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 2 cups cranberries
- 3 teaspoons coarse sugar
Instructions
- Preheat the oven to 375 and line a muffin pan.
- Start by pressing the orange zest into the sugar, then beat with the butter until light and fluffy.
- Beat in the eggs one at a time until well mixed.
- Next, mix in the milk and vanilla.
- Toss 1 tablespoon of the flour in with the cranberries then fold in the remaining flour, salt, baking powder, baking soda, and cinnamon until just a few streaks of flour remain. Then, fold in the cranberries.
- Add the batter to the lined muffin pan and sprinkle the sugar on top of each muffin.
- Bake for 30 - 35 minutes.
Notes
- Use a cookie scoop to add the batter to the muffin tin - this makes sure your muffins are uniform and makes scooping batter so much easier.
- Store baked cookies in an airtight container at room temperature for 2-3 days. You can refrigerate or freeze the cookie dough balls, just bring them to room temperature before baking. This can take about 1 hour for refrigerated dough and 2 hours for frozen dough.
- *Measure your flour properly. This is my best baking tip! I typically fluff my flour then scoop and level.