Cranberry season is short. Buy a bag, make these. Fresh cranberries, orange zest, orange juice, and walnuts in a lightly spiced muffin batter. No butter; vegetable oil keeps the crumb tender without the heaviness. They bake fast and smell like late fall while they’re in the oven. Pumpkin pie spice in the batter is a minor addition that earns its place. Leave them in paper liners so they don’t dry out before you get through the batch. Good for two days on the counter, better warm on the first day.
How to Make Fresh Cranberry Orange and Walnut Muffins
Fresh cranberries, not dried
Dried cranberries are sweeter and smaller and don’t give you the same tartness or texture. Fresh ones burst slightly during baking and create pockets of bright, sour juice in the crumb. Toss them in a tablespoon of flour before folding in so they don’t all sink to the bottom.
Don’t overmix
Combine wet and dry until just incorporated. Lumpy batter is fine. Overmixed muffin batter develops gluten and the texture goes dense and tough. Fold the cranberries and walnuts in last, with as few strokes as possible. 
Fill high, bake at 350
Fill each liner three-quarters full for a good dome. Lower oven temperature gives you more time to rise before the crust sets, which is why 350 works better than 375 here. Check at 20 minutes; a toothpick should come out with just a few moist crumbs, not wet batter.
Fresh Cranberry Orange and Walnut Muffins
- Total Time: 35 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Sweet and tart cranberry orange muffins with crunchy walnuts. Perfect for breakfast or a festive treat.
Ingredients
- 2 cups (473 ml) flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 tsp baking soda
- 1/4 tsp pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 3/4 cup orange juice
- 2 Tablespoons vegetable oil
- 1 egg
- 1 1/2 cups (355 ml) fresh cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°F (177°C)
- Mix together the flour, sugar, baking powder, salt, cinnamon or pumpkin pie spice, and baking soda in a large bowl.
- In a separate bowl, mix together the OJ, zest, egg, oil, and vanilla. Slowly add this mixture to the flour mixture.
- Add in the walnuts and cranberries. Mix well, ensuring all ingredients are combined.
- Place muffin liners in the pan and fill each 3/4 full with batter.
- Bake for 17-20 minutes, or until golden brown and cooked through.
Notes
- For intensely flavored muffins, use freshly squeezed orange juice instead of store-bought.
- To prevent the cranberries from sinking, toss them lightly with 1-2 tablespoons of flour before adding to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 100
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, but do not thaw them first. Toss the frozen cranberries directly into the batter so they don’t bleed juice and turn everything pink.
What can I substitute for pumpkin pie spice?
Use a mix of cinnamon, nutmeg, and a pinch of ground cloves. About half a teaspoon of cinnamon and a small pinch each of nutmeg and cloves will get you close.
Why is there both baking powder and baking soda in this recipe?
The baking powder provides the main lift, while the baking soda reacts with the acidity in the orange juice and cranberries. Together they give a tender, well-risen muffin.
