Orange Cranberry Muffins

These hold the perfect amount of sweetness for a simple breakfast or for a mid-day snack. Slather with butter, or don’t…either way, your day will be off to a bright start!

Orange Cranberry Muffins

Course: Breakfast, Snack
Servings: 6 Muffins
Author: The Mill Town Kitchen


  • 2 cups All Purpose Flour
  • 3/4 cups Sugar
  • 1 tspn Baking Powder
  • 1/2 tspn Baking Soda
  • 1/2 tspn Salt
  • 1 cup Milk
  • 1 tbsp Vanilla Extract
  • 1 stick Butter, Melted
  • zest Two Oranges
  • 1/4 cup Freshly Squeezed Orange Juice
  • 1 cup Dried Cranberries
  • Turbinado Sugar
  • Sliced Almonds


Preheat your oven to 400 and grease a full sized muffin tin 
  • Using a large bowl, combine your flour, sugar, baking powder, baking soda and salt.  Whisk to combine.
  • Zest your oranges, squeeze your juice and set aside
  • Pour your milk, vanilla extract and cooled melted butter into your flour, slightly fold
  • Add your orange zest, juice and cranberries
  • Gently fold until fully combined
Fill your muffin tins almost to the top.  Sprinkle some Turbinado Sugar on top of each muffin and top that with a sprinkling of sliced almonds.
Bake at 400 for 20-25 minutes or until a toothpick inserted into the center comes out clean.  
Let the muffins cool slightly before transferring them onto a cooling rack.
If you don’t have full sized muffin tins, you can use cupcake tins.  This size will cook faster, closer to 10-15 minutes, so keep your eyes on them.

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