Spiced Cranberry Orange Muffins

These Spiced Cranberry Orange Muffins are bright, citrusy, and bursting with juicy cranberries. Warm cinnamon and nutmeg enhance the holiday flavor while coarse sugar on top adds the perfect sparkling crunch. Soft, moist, and bakery-beautiful — these muffins are a must-bake for Christmas mornings, winter brunches, or cozy coffee breaks.

Yield
Makes 12 muffins

Ingredients

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
1 tbsp orange zest
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 cup fresh or frozen cranberries (if frozen, do not thaw)
½ cup unsalted butter, melted and cooled
2 large eggs
¾ cup buttermilk (or milk with 1 tsp vinegar)
½ cup fresh orange juice
1 tsp vanilla extract

For the Crunchy Sugar Topping

2–3 tbsp coarse sugar (sparkling sugar or turbinado)
Extra orange zest or small wedges (optional)

Instructions

Step 1: Prepare the Batter

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, orange zest, baking powder, baking soda, salt, cinnamon, and nutmeg.
Fold in cranberries to coat them lightly in the flour mixture.

Step 2: Add the Wet Ingredients

In a separate bowl, whisk melted butter, eggs, buttermilk, orange juice, and vanilla until smooth.
Pour wet ingredients into dry ingredients.
Gently stir until just combined — overmixing will make muffins dense.

Step 3: Scoop & Top

Divide the batter evenly among the muffin cups.
Sprinkle the tops generously with coarse sugar.
Add a small piece of orange or extra zest for decoration if desired.

Step 4: Bake

Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Step 5: Serve

Serve warm with butter, honey, or a drizzle of orange glaze — or enjoy them completely as-is!

Kitchen Tips

• Use frozen cranberries straight from the freezer to prevent bleeding.
• Add ½ tsp allspice for deeper holiday spice.
• For extra-moist muffins, replace ¼ cup of butter with Greek yogurt.
• Store covered at room temperature for 2 days or refrigerate up to 5 days.

Nutritional Information (Per Muffin – 1 of 12)