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–+ servings

Bakery Style Cranberry Orange Muffins

Ania
These muffins taste like they came straight from a bakery! They are tall, soft, and fluffy muffins with tart cranberries and sweet orange flavour bursting in every bite. 
5 from 1 vote

Ingredients
 
 

  • 1/2 cup butter melted and cooled
  • 3 tbsp oil
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 3/4 cup buttermilk* room temperature
  • 1/4 cup orange juice room temperature
  • 1 1/2 tbsp orange zest approx 1 large orange or 3 medium
  • 1 tbsp vanilla
  • 1 cup white sugar plus extra for sprinkling
  • 2 1/2 cups all-purpose flour + 1 tbsp flour for dusting cranberries
  • 3 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 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, 3 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 egg, 1 egg yolk, 3/4 cup buttermilk*, 1/4 cup orange juice, 1 tbsp vanilla, 1/2 cup 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!

Notes

*To create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your bowl.