Cranberry Orange Muffins are a deliciously sweet and tart muffin recipe. Fresh cranberries are mixed in a sweet orange muffin batter and baked with a cinnamon sugar topping.
Preheat the oven to 375°. Fill a muffin tin with paper muffin liners.
In a large bowl combine the flour, baking soda, baking powder and salt. Set aside.
With a hand mixer or stand mixer with paddle attachment beat the brown sugar, oil, egg, vanilla, buttermilk, and orange zest together.
Create a well in the center of the flour mixture. Pour in the brown sugar mixture and stir them, just until they come together. (Do not overmix or you will form too much gluten and have tough muffins!!)
Fold in the fresh cranberries and pecans (if using).
Spoon enough muffin batter into each muffin tin cup so that it is ¾ full. Set aside.
In a small bowl make the topping - combine the melted butter, granulated sugar and cinnamon.
Sprinkle a generous amount of topping over the batter in each tin. Divide it evenly among all the muffins
Bake the muffins at 375° for 15-18 minutes until golden brown.
Let cool for 5-10 minutes before eating.
Store the muffins at room temp in an airtight container for up to 4 days.
Notes
Buttermilk: If you do not have buttermilk you can make some by combining 1 cup milk (2% or whole) with 1 teaspoon vinegar. Let sit for about 10 minutes. Then measure out the amount needed.Frozen Cranberries: To use frozen cranberries, measure out 1 ½ cups, DO NOT THAW. Toss in a little all purpose flour before adding to the batter. You may need to bake the full 18 minutes when using frozen berries.Dried Cranberries: To use dried cranberries, measure out 1 cup, soak in very hot water for about 10 minutes. Dry them lightly on a paper towel. Toss them in a little all purpose flour before adding to the batter. Bake as directed.