These muffins look and taste like they came straight from a bakery! They are studded with cranberries throughout and topped with sweet sugar! What a treat.
These are the cranberry muffins of your dreams. Think about everything you love about a muffin…this one has it, and more.
They are soft, fluffy, pillowy muffins that come together in one bowl.
The combination of sweet orange and tart cranberries balances out perfectly, I am obsessed!
For more recipes, try Cranberry Orange Breakfast Cake, Pumpkin Chocolate Cake, and Pumpkin Chocolate Chip Muffins.
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Why this recipe works
- Soft and fluffy – These muffins rise beautifully in the oven!
- Holidays – A great way to use up leftover cranberries!
- Easy to make – These muffins come together with just a few simple steps.
- Orange – Sweet orange is paired perfectly with tart cranberries.
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
- Cranberries – I used fresh cranberries, but frozen work as well. If using frozen cranberries, add them into the batter without thawing.
- Cornstarch – Helps to create that tender crumb.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Orange – Both orange zest and orange juice are used in this recipe.
- Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these Bakery Style Cranberry Orange Muffins. You will need a 12 muffin tin, 2 large mixing bowls, tulip muffin liners, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 tulip liners and set aside. If you need a recommendation, this is my favourite tin. If using regular liners, this recipe makes about 15-17 muffins.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
Step 3 – Mix orange zest and white sugar. In a large bowl, add in sugar and orange zest. Using your fingers, rub together to release all of the orange oils and fragrances. Do this for a minute.
Step 4 – Whisk wet ingredients. In the same bowl, add in melted and cooled butter, egg, egg yolk, oil, buttermilk, orange juice, and vanilla. Whisk until well combined.
Step 5 – Whisk wet ingredients. In the same bowl, add in melted and cooled butter, egg, egg yolk, oil, buttermilk, orange juice, and vanilla. Whisk until well combined.
Step 6 – Add in dry ingredients. Toss in the dry ingredients and using a spatula, mix until just completely combined.
Step 7 – Add cranberries. Gently toss the cranberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top for that bakery muffin top crisp.
Step 9 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 10 – Bake. Bake the muffins at 425°F for 5 minutes and then lower the oven to 350°F and bake for an additional 15-20 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh cranberries. They are way easier to use than frozen.
FAQ
Why do you bake at 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
How do I store these muffins?
These cranberry muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! Bake them ahead of time and grab them as a snack on my way out the door.
Can I double the recipe?
Yes! You can use the 2x and 3x options on the recipe card to double and triple the recipe when needed.
Do I have to add cranberries?
No! Feel free to leave them out or add something else in.
My muffins didn't rise?
Check your leavening agents - they may be expired. Also make sure to fill your liners to the top in regular liners, and almost all the way full in tulip liners!
Check out Christmas recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Bakery Style Cranberry Orange Muffins
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 3 tbsp oil
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3/4 cup buttermilk* room temperature
- 3 tbsp cup orange juice room temperature
- 1 1/2 tbsp orange zest approx 1 large orange or 3 medium
- 2 tsps vanilla
- 1 cup white sugar plus extra for sprinkling
- 2 1/2 cups all-purpose flour + 1 tbsp flour for dusting cranberries
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 2 cups fresh cranberries plus extra for on top
Instructions
- Preheat the oven to 425℉. Line a 12 tin muffin liner with 12 tulip liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup unsalted butter
- In a medium-sized bowl, add flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute.1 cup white sugar, 1 1/2 tbsp orange zest
- In the same bowl as the sugar orange zest mixture, add melted and cooled butter, egg, egg yolk, buttermilk, oil, orange juice, and vanilla. Whisk until combined.3 tbsp oil, 1 large egg, 1 large egg yolk, 3/4 cup buttermilk*, 3 tbsp cup orange juice, 2 tsps vanilla, 1/2 cup unsalted butter
- Add in the dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
- In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.2 cups fresh cranberries
- Add the cranberries and mix in a few times.
- Evenly divide the batter between 12 muffin liners. Add a couple extra cranberries and sprinkle a bit of white sugar on top (optional).
- Bake the muffins at 425°F for 5 minutes, then lower the temperature to 350°F and bake for an additional 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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