Moist and Fragrant Orange Cranberry Muffins
Homemade Cranberry Muffins Featuring Dried Cranberries and a Zesty Orange Infusion
This recipe is a carefully adapted version of a popular FoodNetwork Magazine classic, enhanced for richer flavor and superior moistness. We’ve added detailed tips to make it incredibly easy for even beginner bakers to achieve delicious results.
Cranberries & Citrus Zing
- 1 cup dried cranberries
- 1/4 cup orange juice (using fresh orange juice will yield an even more vibrant aroma!)
Dry Ingredients: The Muffin’s Structure
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
Wet Ingredients: For Moisture and Sweetness
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1 teaspoon vanilla extract (enhances depth of flavor)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
Wet Ingredients: For Moisture and Sweetness
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup milk, at room temperature
- 1 teaspoon vanilla extract (enhances depth of flavor)
Cooking Instructions
Step 1
First, place the dried cranberries in a bowl and pour the orange juice over them. Let them soak for about 10 minutes. This step plumps up the cranberries, making them wonderfully moist and infusing them with a rich orange essence that elevates the muffin’s overall flavor profile.
Step 2
In a separate bowl, whisk together the flour, baking powder, and salt. Sift this dry mixture twice. Discard any lumps that remain in the sieve, ensuring you have a fine, airy powder. This ensures your muffins will be light and free from dense pockets.
Step 3
Now, let’s combine the wet ingredients. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened room-temperature butter and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture turns pale yellow and forms a fluffy, creamy texture. This crucial step, known as ‘creaming,’ is vital for the muffin’s tender crumb and rich flavor.
Step 4
Tip: If your kitchen is cool, the butter might feel firmer than expected. If it still seems lumpy after sitting out for half a day, you can briefly microwave it (for 10 seconds or less) to soften, or use a double boiler. Be careful not to melt it completely!
Step 5
Add the room-temperature eggs to the creamed butter and sugar mixture, one at a time. Beat well after each addition, stopping the mixer to scrape down the sides of the bowl with a spatula. This gradual addition prevents the mixture from separating and ensures a smooth batter. Patience here is key!
Step 6
Once the eggs are fully incorporated, stir in the milk and vanilla extract. Mix on medium speed until just combined, ensuring everything is smoothly blended.
Step 7
Remove the mixer bowl and switch to a rubber spatula. Gradually add the sifted dry ingredients (from step 1) to the wet ingredients in three additions. Gently fold the dry ingredients into the wet using an under-and-over motion. Mix only until the streaks of flour are just disappearing. Overmixing can develop gluten, leading to tough muffins, so it’s okay if a little flour is still visible.
Step 8
When adding the third and final portion of dry ingredients, pour in the soaked cranberries and their orange juice. Gently fold everything together until just combined. Be careful not to overmix at this stage.
Step 9
Here’s the most important tip for perfect muffin batter: do NOT overmix! The batter should be mixed only until the dry ingredients are *just* incorporated. A few streaks of flour are perfectly fine. Overmixing is the enemy of tender, moist muffins. Simply ensure everything is vaguely combined.
Step 10
Prepare your muffin tin (for 12 standard muffins) by greasing it with butter or oil, or by using baking spray. If you have muffin liners, place one in each cup. Evenly divide the batter among the prepared cups, filling each about two-thirds full. Filling them too full will cause them to overflow during baking.
Step 11
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Step 12
Enjoy them warm right out of the oven! If you plan to store them, carefully remove the muffins from the tin and let them cool completely on a wire rack before placing them in an airtight container or zip-top bag. This will help maintain their delightful moistness.
