These cranberry orange muffins are fluffy, buttery, and filled with tangy cranberries (fresh or frozen), along with walnuts, and a touch of orange and cinnamon flavors.
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You only need a few basic ingredients for these cranberry orange muffins:
- Almond flour: Adding almond flour makes the muffins tender with a nutty taste. But you can use all-purpose flour if you prefer.
- Greek yogurt: It keeps the muffins moist and soft. Plain full-fat yogurt works too.
- Walnuts: Optional for nutty flavor; you can also use pecans or almonds, or skip them altogether.
- Orange juice & zest: Fresh is best for strong orange flavor. You’ll need juice and zest from about 1 large orange.
- Sparkling sugar: Adds extra sparkle if you like.
- Cranberries: Fresh is great when in season, but frozen works year-round. No need to thaw before adding to the batter!
FAQ’s
How do I store these cranberry orange muffins?
- It’s best to enjoy them the same day you bake them. Because they’re moist, they can mold quickly at room temperature. Store them in an airtight container in the fridge for up to 3 days.
Can I use frozen cranberries?
- Yes! While fresh cranberries are ideal, frozen ones work too! You could add them directly to the batter without thawing.
Can I make mini muffins instead?
- Sure! Just reduce the baking time to 15-20 minutes for mini muffins.
Love Muffins? Be sure to check out these other delicious muffin recipes!
Blueberry Cream Cheese Muffins
Strawberry Cream Cheese Muffins
Lemon Cream Cheese Muffins
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