Cranberry-orange muffins

Whether you’re looking for a tasty snack or a breakfast treat — or even an easy dessert — these cranberry-orange muffins can manage each one of those duties. They’re also versatile, as you can eat them hot or cold, and still the flavors will impress!

The batter is simple, which makes it the perfect backdrop for the grated orange rind and dried cranberries team up to tempt your taste buds. (As a bonus, both of these fruits are high in Vitamin C.) Now, if the combination is a little too tangy for you, try serving these muffins warm with a little honey butter, or a drizzle of honey.

Cranberry-orange muffins

Yield 12


  • 2 cups self-rising flour
  • 1/3 cup white sugar
  • 3/4 cup milk
  • 1/3 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup dried and sweetened cranberries (such as Craisins)
  • 1 tablespoon grated orange peel (more or less depending on preference)
  • Powdered sugar


  1. Heat oven to degrees 400 F. Line muffin pan cups with paper baking cups or spray with non-stick cooking spray.
  2. Mix self-rising flour and the white sugar together in a medium bowl until combined. Blend milk, butter, egg and vanilla together in a small bowl. Stir the wet ingredients intot he dry flour mixture only until just combined. The batter will be lumpy, which is desired.
  3. Gently fold the cranberries and the grated orange peel into the batter.
  4. Spoon batter into prepared muffin cups until each one is no more than 2/3 full.
  5. Bake muffins for 18 to 20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
  6. Cool at least 10 minutes on wire rack, then remove muffins from the pan.
  7. Sprinkle with powdered sugar, if desired.


Adapted from a recipe by White Lily

Cranberry-orange muffins