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Cranberry-Orange Muffins

Scott Phillips

Yield: Yields 12 muffins.


  • 1-1/2 cups fresh cranberries, picked through and rinsed
  • 9 oz. (2 cups) unbleached all-purpose flour; more for the pan
  • 2 oz. (1/2 cup) cake flour
  • 2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 5 oz. (10 Tbs.) unsalted butter, softened at room temperature; more for the pan
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • 1-1/2 tsp. finely grated orange zest (using a rasp-style zester, this is the zest of 1 small orange)
  • 1 tsp. pure vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/4 cup fresh orange juice
  • 2 Tbs. turbinado sugar (such as Sugar In The Raw)

Nutritional Information

  • Nutritional Sample Size per muffin
  • Calories (kcal) : 270
  • Fat Calories (kcal): 90
  • Fat (g): 11
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 6
  • Sodium (mg): 250
  • Carbohydrates (g): 39
  • Fiber (g): 1
  • Protein (g): 5


  • Position a rack near the center of the oven and heat the oven to 425°F. Generously butter a standard 12-cup muffin tin, including the top rim, and dust the pan with flour. Tap out any excess.
  • Using a food processor, coarsely chop the cranberries. In a medium bowl, mix the all-purpose flour, cake flour, baking powder, ginger, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 min. Scrape the bowl. Beat in the eggs one at a time, mixing for at least 30 seconds at medium speed and scraping the bowl after each addition. Beat in the orange zest and vanilla. With the mixer on low speed, briefly beat in one-third of the flour mixture, then add 1/2 cup of the buttermilk; when combined, mix in another one-third of the flour; then mix in the remaining 1/2 cup buttermilk and the orange juice, and finally mix in the rest of the flour. Scrape the bowl and beat the batter just until smooth, another 10 seconds. Using a rubber spatula or a wooden spoon, fold the cranberries into the batter.
  • Spoon the batter evenly into the muffin tin (each cup will be quite full). Sprinkle the tops of the muffins generously with the turbinado sugar. Bake until the tops are golden and a skewer inserted an inch into the top of a muffin comes out clean, 15 to 18 min. Let the muffins cool in the pan for 5 min. and then turn them out onto a wire rack to cool completely. These muffins are best eaten the day they’re made.


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Reviews (3 reviews)

  • User avater
    Dactura | 01/02/2012

    I didn't have fresh cranberries, so I used dried cranberries soaked in Kirsch for a while. I used the recommended amount of sugar - and the muffins were a tad too sweet for my taste. The amount of sugar is probably right for fresh cranberries - next time I used dried, I will cut back on the sugar. (I'll also double the amount of dried cranberries! They were good!)I baked them for 15 minutes - saw they were not done and let them ride to 20. They were a little burned - so watch them carefully! I re-read the recipe "15-18" - had I taken them out at 18 I think they would have been perfect; but I'm a rookie.I enjoyed eating these muffins - even after 3 days. They do dry out fast... so have something to drink with them on the second and third day. I prefer tea or milk, others may enjoy them with a dry white wine.

  • myltlpny | 03/22/2009

    These muffins are absolutely the best. I made three batches in 6 days. The only thing I did different was to use paper cupcake liners. It was much easier getting the muffins out, and nobody seemed to mind having to unwrap the muffin. I'd be willing to bet other muffins could be made with the basic recipe.

  • mjeckman | 01/26/2009

    Great flavor! My family loved them.

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