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Orange Cranberry Muffins

Moist, tangy & citrusy muffins with fresh cranberries are perfect for jump starting your morning!
Servings 18



  • 2 1/2 c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/8 c. sugar
  • 2 large eggs
  • 4 Tbl. unsalted butter melted and cooled
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 tsp. almond extract
  • grated zest of 1/2 an orange
  • 3/4 c. fresh cranberries cut in half


  • 1/4 c. sugar
  • grated zest of 1/2 an orange


For the Topping:

  • Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.

For the Muffins:

  • Preheat oven to 425 degrees.
  • Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.
  • Cut the cranberries into halves and set aside.
  • Whisk the flour, baking powder and salt together in a large bowl; set aside.
  • In a separate medium bowl whisk together the sugar and eggs until thick.
  • Whisk in the butter and oil slowly until combined.
  • Whisk in the buttermilk, almond extract and orange zest.
  • Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.
  • Fold together until just combined; do not over mix.
  • Fill muffins cups full with batter, mounding slightly.
  • Sprinkle with orange sugar topping.
  • Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.
  • Makes 18 muffins.