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Cranberry Orange Muffins

Yield: 12 muffins

Degree of difficulty: Easy

Prep Time: 15 minutes

Bake Time: 15-20 minutes

Total Time: 30 minutes


1 2/3 cups (240 g) Cup4Cup Multipurpose Flour

1/2 cup + 1 tablespoon (115 g) Granulated sugar

1 tablespoon (10 g) Baking powder

½ teaspoon (2 g) Kosher salt

1 cup (210 g) Buttermilk

¾ cup (135 g) Canola oil

2 Large eggs (100g)

1 teaspoon (5 g) Vanilla extract

1 cup Dried cranberries

1 tablespoon Orange zest (about 1 orange)


  1. Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper muffin liners.
  2. In a bowl, whisk together all the dry ingredients except the cranberries and orange zest.
  3. In a separate bowl, whisk together all the wet ingredients.
  4. Whisk the wet ingredients into the dry ingredients until a smooth batter is achieved. Gently fold in the cranberries and the orange zest.
  5. Scoop the batter into the muffin tin, dividing the batter evenly among each cup.
  6. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  7. You may sprinkle the tops of each muffin with sugar before baking.