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lightly spiced cranberry orange muffins
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5 from 1 vote

Cranberry Orange Muffins

These delicious & guilt-free muffins are the perfect accompaniment to your morning coffee or afternoon tea.
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Cuisine: Western
Diet: Vegetarian
Servings: 12 muffins
Calories: 275kcal
Author: Ayla Clulee


  • 350 g all purpose flour
  • 200 g caster (granulated) sugar
  • 115 g unsalted butter (melted and cooled down for 10 minutes)
  • 2 eggs (at room temperature)
  • 2 teaspoon vanilla extract
  • 1 tablespoon orange zest (finely grated)
  • ½ teaspoon sea salt
  • ½ teaspoon ground cardamom
  • teaspoon ground nutmeg
  • 1 tablespoon baking powder
  • 80 ml orange juice
  • 200 g fresh cranberries (you can use frozen cranberries but do not use dried cranberries)
  • 220 ml buttermilk (at room temperature)


  • Preheat the oven to 175 °C / 350 °F.
  • Place the muffin baking papers into a medium-sized 12-cup muffin mould (I use 12 cup - 38 x 27 x 3 cm muffin mould) and set aside until needed.
  • In a medium bowl, toss the cranberries with a handful of flour and have the cranberries covered with a thin layer of flour.
  • In a large bowl, stir the flour, baking powder, sea salt, ground cardamom, ground nutmeg, and set aside.
  • In another large bowl, combine the melted butter, sugar, vanilla extract and beat with an electric mixer on medium speed until the mixture is well combined. Do not over mix it.
  • Add eggs one at a time to the wet mixture and beat the mixture until eggs are well combined. Set the batter aside.
  • In a separate bowl, mix the buttermilk and orange juice and whisk until it is combined well.
  • At this stage, either switch to a hand whisker or silicone spatula. To the egg mixture, slowly add the flour mixture and the buttermilk mixture by alternating between them until all 3 mixtures are fully combined. Make sure not to over mix at this stage, only gently fold the mixture to make sure everything is combined well.
  • Add the cranberries and the orange zest to the batter and gently fold them into the mixture.
  • Divide the batter evenly among the 12 moulds with the help of an ice-cream scooper or a tablespoon.
  • Bake the muffins for around 25 minutes or until the top of the muffins get lightly golden brown. If you are not sure, insert a toothpick to see if it comes out clean.
  • Let the muffins cool down for at least 15 minutes in the tray before transferring to a cooling rack.


Calories: 275kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 235mg | Potassium: 100mg | Fiber: 2g | Sugar: 19g | Vitamin A: 335IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 2mg