About This Recipe

Cranberry orange muffins are one of the great seasonal baked goods of the winter months, their combination of tart red cranberries and bright orange zest producing a flavour that is simultaneously festive, refreshing, and genuinely excellent. They are the muffin most associated with Thanksgiving and Christmas morning baking in North America and are one of the most searched muffin recipes of the November and December period.

Fresh cranberries, used whole or roughly chopped, provide the characteristic burst of sharp acidity that defines this muffin. Dried cranberries are softer, sweeter, and produce a completely different flavour character that is less distinctive. If fresh cranberries are unavailable, frozen cranberries used directly from the freezer are the correct substitute.

The orange flavour comes primarily from the zest, which carries the essential oils responsible for the fragrant, citrusy character. The zest should be applied generously, at least two oranges for twelve muffins, and rubbed into the sugar before mixing to extract the maximum flavour.

History and Origins

Cranberries are native to North America and have been eaten by Indigenous peoples for thousands of years. European colonists adopted cranberry cooking and the berry became associated with American holiday celebrations from the 17th century. The cranberry orange combination in baked goods became popular in the 20th century and the muffin version is particularly associated with American Thanksgiving baking traditions.

Cranberry Orange Muffins

Recipe by By butter u0026 berriesCourse: Cupcakes

Servings

12

servings

Prep time

20

minutes

Cooking time

32

minutes

Calories

2760

kcal

Ingredients

• •t300g plain flour

• •t200g white sugar

• •t2 tsp baking powder

• •t0.5 tsp bicarbonate of soda

• •t0.5 tsp salt

• •tZest of 2 large oranges

• •t2 large eggs

• •t120ml neutral oil

• •t180ml orange juice

• •t1 tsp vanilla extract

• •t200g fresh or frozen cranberries halved

• •tFor glaze: 150g icing sugar and 2 tbsp orange juice

Directions

• Preheat oven to 190C. Line a 12-hole muffin tin.
• Rub orange zest into sugar until fragrant.
• Whisk flour, orange sugar, baking powder, bicarbonate of soda and salt.
• Whisk eggs, oil, orange juice and vanilla.
• Fold wet into dry until just combined.
• Fold in cranberries.
• Divide between cases filling three quarters full.
• Bake for 18 to 22 minutes until golden.
• Drizzle orange glaze over warm muffins. Allow to set.

Notes

• Halve the cranberries before adding to the batter. Whole cranberries are large enough to cause uneven expansion during baking, sometimes bursting through the muffin dome in an untidy way. Halved cranberries distribute more evenly.
  Rub the orange zest into the sugar vigorously with your fingertips before any other mixing. This releases the essential oils and intensifies the orange flavour throughout the entire batter.
  Fresh cranberries are very tart. If a sweeter result is preferred reduce the cranberry quantity to 150g and increase the sugar by 20g. This is particularly advisable if serving to children.
  The glaze applied while the muffins are still warm allows it to partially soak in before setting on the surface, producing both a glazed exterior and a subtly intensified orange flavour inside.
  Press a few whole cranberry halves onto the top of each muffin before baking. The cranberries caramelise and turn a deep jewel red during baking, creating a beautiful seasonal visual.
  These muffins freeze exceptionally well and are one of the best options for holiday batch baking. Make a double batch, freeze half, and have festive muffins available throughout the season.
  The flavour deepens significantly over the first 24 hours. Make these the day before a holiday breakfast or brunch for the best result.

Make Ahead Tips

Keep at room temperature for 3 days. Freeze unglazed for 3 months and glaze after thawing. The flavour deepens over the first 24 hours.

Storage and Serving

Store in an airtight container at room temperature for up to 3 days. The cranberries keep these moist. Freeze unglazed for 3 months. These are excellent for Christmas gift boxes as they keep well and look festive.

Variations and Substitutions

Replace orange with lemon for a cranberry lemon version that is equally bright and seasonal. Add 100g of white chocolate chips to the batter for a cranberry, orange, and white chocolate combination. Replace the orange glaze with a simple vanilla glaze for a less assertively citrus finish. Make a cranberry orange loaf using the same batter in a 900g loaf tin at 175C for 55 to 60 minutes. Add a teaspoon of cinnamon and a pinch of cloves to the batter for a spiced festive version. Replace half the cranberries with dried apricots for a cranberry apricot version with a less tart, more balanced flavour.

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