Tangy sweet cranberries combined with the brightness of orange juice make these orange cranberry muffins the perfect breakfast or snack on the go!
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What do you get when you cross the sweetness of oranges with the tang of cranberries? A flavor combination that can’t be beat! These easy to make cranberry orange muffins are a hit in our home, and are sure to be loved by all!
What you’ll love best about these is that they are not only easy to make, but the recipe can be doubled or tripled, and muffins frozen for later. A make ahead breakfast for on the go mornings? Nothing could be better!
Can I use freeze dried cranberries for this?
If you use freeze dried cranberries, or the “craisins”, be sure to rehydrate them first before adding to the recipe. Otherwise, they will soak up all the liquid in the muffin and the muffins will come out dry and like rocks. Trust me on this one.
This homemade muffin recipe is perfect for using some of those leftover cranberries from the holidays, too!
Do I have to use freshly squeezed orange juice? Can I use concentrate?
I made this recipe from oranges that I needed to use up before they went bad, which is why I call for freshly squeezed orange juice. However, you can easily use concentrated or bottled orange juice as you desire.
Are you ready to try these orange cranberry muffins? Let’s get some made!
Get The Recipe
Ingredients you need:
Making Your Orange Cranberry Muffins:
- Preheat oven.
- If you are using dried cranberries, rehydrate in the orange juice and set aside.
- In a medium mixing bowl, whisk together the dry ingredients.
- In a separate mixing bowl, beat the eggs.
- Add honey, melted butter, orange juice and rehydrated cranberries, and mix well to combine.
- Pour the dry ingredients into the wet and stir well.
- Scoop into a medium sized muffin pan, lined with papers or greased with coconut oil.
- Bake until cooked through in the center.
What to serve with these homemade muffins:
What is your favorite on the go food? Be sure to let me know if you try and love these orange cranberry muffins!
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Orange Cranberry Muffins
Ingredients
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup freshly squeezed orange juice
- ⅔ cup honey
- ½ cup melted butter
- 1 cup fresh cranberries, OR 1/2 cup dried cranberries (you can get dried cranberries here)
Instructions
- Preheat oven to 400 degrees F.
- If you are using dried cranberries, measure out the orange juice in a large measuring cup and allow the cranberries to rehydrate in the juice.
- In a medium mixing bowl, add the flour, baking powder, and salt together.
- Whisk to combine.
- In a separate mixing bowl, beat the eggs.
- Add honey, melted butter, orange juice and rehydrated cranberries.
- Mix well to combine.
- Pour the dry ingredients into the wet and stir well.
- Scoop ⅔ cup of muffin batter into a medium sized muffin pan, lined with papers or greased with coconut oil.
- Bake for 17-20 minutes, until cooked through in the center.
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