Orange Cranberry Muffin Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. If using frozen cranberries, keep them frozen until just before folding in to prevent color bleed.

Zest the orange, then juice it. Measure zest (about 1 tablespoon) and 1/4 cup juice. Melt butter and allow to cool slightly. If using frozen cranberries, roughly chop if large.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients

In a separate medium bowl, whisk together 1/2 cup plain yogurt, 3 tablespoons whole milk, 2 large eggs, 1/2 cup melted butter (cooled slightly), 1/4 cup fresh orange juice, 1 tablespoon orange zest, and 1 teaspoon vanilla extract until smooth.

Bring wet and dry together

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or wooden spoon just until the flour is mostly incorporated. Batter should be slightly lumpy; avoid overmixing to keep muffins tender.

Fold in cranberries

Gently fold in 1 cup cranberries until distributed. If using frozen cranberries, fold them in frozen to reduce color bleeding. If you want smaller bursts of fruit, chop fresh cranberries coarsely before folding.

Fill muffin cups

Divide batter among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with about 1 tablespoon turbinado sugar (or granulated) evenly across the 12 muffins for a crunchy top.

Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking if your oven has hot spots.

Cool

Allow muffins to cool in the tin for 5–7 minutes, then transfer to a wire rack to cool another 15 minutes before serving. Muffins are best slightly warm.

Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a 325°F (160°C) oven for 5–7 minutes or microwave for 12–20 seconds.