Cranberry Orange Muffins
These Cranberry Orange Muffins are soft, fluffy, and full of festive flavour. The tartness of the cranberries pairs perfectly with the sweetness of orange and the hint of warm spice. They’re easy to make, look beautiful, and are ideal for a cosy winter bake. Enjoy one with a cup of tea or serve them as part of your Christmas brunch spread.
Equipment
- Cupcake Liners
- Stand Mixer or large mixing bowl with whisk
Ingredients
- 250 grams plain flour 2 cups
- 150 grams granulated sugar ¾ cup
- Zest of 1 large orange about 1 tbsp
- 80 millilitres fresh orange juice ⅓ cup
- 160 grams plain or Greek yoghurt ⅔ cup
- 120 millilitres vegetable oil or melted butter ½ cup
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 75 grams fresh or frozen cranberries ½ cup
- Icing sugar for dusting
Instructions
- Preheat oven to 190°C (375°F). Line a 12-hole muffin tray with paper cases.
- In a stand mixer or large bowl, whisk sugar and oil together. Add eggs and mix until smooth. Stir in yoghurt, orange juice, vanilla, and orange zest.
- In another bowl, mix flour, baking powder, bicarbonate of soda, salt, and spices.
- Add dry ingredients to wet in two batches, folding gently until just combined.
- Fold in cranberries and divide mixture evenly between muffin cases.
- Bake for 18–22 minutes until golden and a skewer inserted into the centre comes out clean.
- Cool in the tray for 5 minutes, then transfer to a wire rack. Dust with icing sugar to serve.