Cranberry Orange Muffins: 12 Bakery-Style Delights -

Soft, moist, and bursting with bright citrus and tart cranberry flavor, these bakery-style Cranberry Orange Muffins are a holiday favorite.

Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
In a medium bowl, whisk melted butter, eggs, vanilla, buttermilk, and orange zest until smooth.
Pour wet ingredients into dry and fold gently with a spatula until just combined. Batter should be slightly lumpy—do not overmix.
Fold in cranberries gently until evenly distributed. If using frozen, add straight from freezer.
Divide batter evenly among muffin cups, filling ¾ full (or nearly full for tall tops).
Mix ¼ cup sugar and ¼ tsp cinnamon. Sprinkle generously over each muffin.
Bake 18–22 minutes until golden and a toothpick comes out clean. For bakery-style tops, bake at 400°F for 5 minutes, then reduce to 375°F for 15–17 minutes.
Cool in pan 5 minutes, then transfer to wire rack. Serve warm or at room temperature.