Cranberry Orange Muffins


In these muffins, the orange flavor is light and subtle while the sweet batter is a great contrast to the tart pop of the berries, which is mellowed a little with the heat from the oven. They’re the perfect combination.


  • 2 cup all-purpose flour
  • 0.5 cup orange juice
  • 0.5 cup milk
  • 4 Tbsp vegetable oil
  • 1 egg
  • 0.5 tsp salt
  • 2 tsp baking powder
  • 0.5 cup firmly packed light brown sugar
  • 0.5 cup white sugar
  • 1.5 cup fresh cranberries


Recipe lightly adapted from Williams Sonoma.

  1. Preheat the oven to 375 degrees Fahrenheit, and lightly grease a muffin tin.
  2. In one bowl, whisk together the flour, sugars, baking powder and salt.
  3. In a second bowl, whisk together the egg, oil, milk and orange juice.
  4. Add the liquid mixture to the solid mixture and fold gently together until just combined, then add in the cranberries and gently incorporate.
  5. Spoon the batter into the muffin tin and bake for about 20 minutes, or until a tester comes out clean.

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