If you love Orange Cranberry Bread, you’ll love our cranberry orange muffins too!
A Flavor Combo We Love
If you haven’t tried oranges and cranberries together in bread form, you’re missing out! The combination is amazing and holiday-filled, making these cranberry orange muffins one of our favorite muffin recipes. Here’s why we love them:
Easy storage. Make them the night before to serve for breakfast, use them as a snack throughout the week, or freeze them as a grab-and-go snack! Flavor. The bright flavors of sweet citrus and tart cranberries is such a refreshing fruit combo. All year long. Cranberries are in season in the fall and early winter, but you can easily use frozen cranberries any time of the year.
Ingredients
sugar zest of one orange – You need one orange to make the fresh orange zest and juice to use in the recipe. Zest the peel before you juice it. all purpose flour baking powder salt fresh or frozen cranberries – or dried cranberries: soak them in hot water for 15 to 20 minutes, drain, and then pat dry. If you add them without soaking then the dry cranberries soak up moisture that is needed in the muffins. buttermilk – Make your own Buttermilk using milk and lemon juice or vinegar. melted butter canola oil – or vegetable oil eggs fresh orange juice – get fresh orange juice from the orange you used to get zest or use bottled orange juice.
Just Mix and Bake!
Storing Info
STORE. Keep cooled cranberry orange muffins in an airtight container. They will last at room temperature for 3-4 days, in the fridge for 5-7 days. FREEZE. Place in a freezer safe bag and store for up to 3 months.
In a bowl stir ⅓ cup white sugar, ¼ cup all-purpose flour, and ¼ teaspoons cinnamon and mix. Use a fork or pastry blender to cut in ¼ cup cold butter. Sprinkle the streusel evenly over the tops of the muffins and bake.
Recipe Video Recipe Video
