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Cranberry Orange Muffins


  • ½ cup unsalted butter room temperature
  • 2 tsp orange zest or more – zest from 1 large orange
  • cup sugar 3/4 cup plus 2 Tablespoons – 2 Tablespoons are for sprinkling on top
  • 1 egg room temperature
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups dried cranberries
  • ½ cup fresh buttermilk - if buttermilk is closer to the sell by date and thick may need as much as another half cup.


  • Preheat oven to 350 degrees.
  • Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.
  • Add the egg and vanilla and beat until combined. Whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the batter a little at a time, alternating with the buttermilk.
  • Fold in cranberries.
  • Grease a muffin tin or with butter or spray paper muffin cups with non stick spray. Spoon batter into cups 3/4 full.. Sprinkle muffins with remaining tablespoons of sugar.
  • Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes.
  • (Note: Baking for as long as 10 minutes more might be necessary.)
Tried this recipe?Let us know how it was!