Print

Best One-Bowl Orange Cranberry Muffins Recipe

orange cranberry muffins - featured image
Print Recipe

These one-bowl orange cranberry muffins are tender, buttery, and bursting with bright citrus and tart cranberries. Perfect for brunch, holiday gatherings, or a quick homemade treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk
  • 1/4 cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (170g) fresh or frozen cranberries
  • For the orange glaze (optional):
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tablespoons fresh orange juice
  • 1 teaspoon orange zest for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray generously with non-stick spray.
  2. In a large bowl, whisk together the melted butter, sugar, eggs, buttermilk, orange juice, orange zest, and vanilla extract until smooth and well combined, about 30 seconds.
  3. Sprinkle the flour, baking powder, baking soda, and salt directly over the wet mixture. Use a spatula to gently fold everything together until just combined. A few small lumps are fine—do not overmix.
  4. Gently fold in the cranberries until evenly distributed. If using frozen cranberries, add them straight from the freezer.
  5. Divide the batter evenly among the 12 muffin cups, filling each almost to the top (about 3 tablespoons per cup).
  6. Bake for 18 to 22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Cool completely before glazing.
  8. For the glaze: Whisk together the powdered sugar and orange juice until smooth. Drizzle over cooled muffins and sprinkle with extra orange zest.

Notes

For best results, use room temperature eggs and buttermilk. Do not overmix the batter. Frozen cranberries can be used without thawing. Muffins are even better the next day. For mini muffins, bake 10-12 minutes.

Nutrition

Keywords: orange cranberry muffins, one-bowl muffins, easy muffin recipe, holiday muffins, brunch muffins

Find it online: https://lucastable.com/best-one-bowl-orange-cranberry-muffins-recipe/