Can I use dried cranberries instead of fresh or frozen?

Yes, absolutely! To keep the texture and flavor balanced, soak 1 cup of dried cranberries in warm orange juice for 15–20 minutes. This helps them rehydrate and plump up. After soaking, drain well, pat dry, and toss with 1 tbsp of flour before folding them into the batter. It’s a great option when fresh cranberries are out of season.

Why did my cranberry orange muffins turn out dense?

The most common reason muffins turn dense is overmixing the batter. Stir only until the wet and dry ingredients are just combined. Lumps are not only okay — they’re encouraged! Also, check your baking powder’s freshness . If it’s expired, your muffins won’t rise properly, resulting in a heavy texture.

How do I store cranberry orange muffins, and can I freeze them?

Yes! Store your muffins in an airtight container at room temperature for 2–3 days . To keep them moist, line the container with a paper towel. For longer storage, freeze them for up to 1 month . Wrap each muffin in plastic wrap or foil, then place in a freezer-safe bag. Thaw at room temp or reheat in a low oven for a just-baked taste.

Cranberry Orange Muffins – Best Easy Recipe

Name: Cranberry Orange Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour: provides structure and fluffiness; ¾ cup white sugar: adds sweetness and balances tartness; 2 tsp baking powder: leavening agent for rise; ½ tsp salt: enhances overall flavor; ⅓ cup vegetable oil: adds moisture and tenderness; 1 large egg: binds ingredients and adds richness; ⅓ cup milk: creates a creamy, moist crumb; ½ cup orange juice: brings citrus brightness; 2 tbsp grated orange zest: provides concentrated orange flavor; 1 cup cranberries (fresh or frozen): tart bursts of fruity flavor

Description

Soft, zesty Cranberry Orange Muffins made in one bowl with pantry staples. These muffins are bursting with fresh cranberries and orange flavor, perfect for breakfast or a cozy snack.

Ingredients

Scale

1½ cups all-purpose flour: provides structure and fluffiness
¾ cup white sugar: adds sweetness and balances tartness
2 tsp baking powder: leavening agent for rise
½ tsp salt: enhances overall flavor
⅓ cup vegetable oil: adds moisture and tenderness
1 large egg: binds ingredients and adds richness
⅓ cup milk: creates a creamy, moist crumb
½ cup orange juice: brings citrus brightness
2 tbsp grated orange zest: provides concentrated orange flavor
1 cup cranberries (fresh or frozen): tart bursts of fruity flavor

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Instructions

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl or large measuring cup, whisk together oil, egg, milk, orange juice, and orange zest.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Toss cranberries with 1 tbsp of flour to prevent sinking, then gently fold into the batter.
Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh orange juice and zest for the best flavor.
Frozen cranberries do not need to be thawed before use.
Do not overmix the batter — lumps are okay.
To store, keep in an airtight container for up to 3 days or freeze for 1 month.
Use a 1:1 gluten-free flour blend if needed — add 1 extra tbsp of orange juice if batter is thick.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 14g
Sodium: 160mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg