Orange Cranberry Muffins with Orange Olive Oil Blend

Fresh orange zest, tart cranberries, brown sugar, and a soft buttery crumb come together in these cheerful muffins, while Orange Infused Olive Oil layers in vivid citrus flavor that keeps every bite bright, fragrant, and bakery-style. They’re a lovely fit for brunch, weekend baking, or a cozy family breakfast, and they’re the kind of goodie people reach for twice.

Garden Infuzions

Orange Cranberry Muffins with Orange Olive Oil Blend

Bright cranberry muffins with fresh orange flavor, a tender crumb, and a sunny citrus finish from Garden Infuzions Orange Infused Olive Oil.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Course: Breakfast, Brunch, Snacks

Cuisine: American, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 tablespoon orange zest
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup Orange Infused Olive Oil
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries halved
• 1/2 cup orange juice
• 1 tablespoon turbinado sugar for topping

Equipment

• 1 12-cup muffin tin lined or lightly greased
• 2 Mixing bowls one large, one medium
• 1 whisk for dry and wet ingredients
• 1 Spatula for gentle mixing
• 1 zester for orange zest
• 1 wire rack for cooling

Method

 

Instructions

1. 1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. 2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest.
3. 3. In a separate bowl, whisk the eggs, milk, Orange Infused Olive Oil, melted butter, vanilla extract, and orange juice until smooth.
4. 4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
5. 5. Fold in the cranberries, keeping the batter thick and even.
6. 6. Divide the batter evenly among the muffin cups, filling each about 3/4 full, then sprinkle the tops with turbinado sugar.
7. 7. Bake for 20 to 22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. 8. Cool the muffins in the pan for 5 minutes, then move them to a wire rack to finish cooling before serving.

Notes

For the best texture, mix only until the flour disappears and avoid packing the flour when measuring. Fresh cranberries give the brightest pop, but dried cranberries can be used for a sweeter variation. The citrus flavor stays lively even after the muffins cool, making them a good make-ahead bakery-style bite.

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Recipe Tips

Rub the orange zest into the sugar first to wake up the citrus aroma, and stir the batter just until the dry ingredients disappear so the muffins stay tender. Toss the cranberries with a spoonful of flour before folding them in if you want them to stay evenly distributed.

Serving Suggestions

Serve these muffins warm with salted butter, a little orange marmalade, or a simple mug of coffee or tea. They also make a cheerful addition to a brunch spread with eggs, fruit, and yogurt.

Storage

Keep cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for a slightly longer hold. Warm them briefly before serving to bring back their soft texture and fresh-baked aroma.

Variations

Swap in dried cranberries for a sweeter, chewier bite, or fold in chopped pecans for extra crunch. You can also add a light orange glaze on top for a bakery-style finish.

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