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–+ servings
250ml Orange Infused Olive Oil – vibrant citrus infusion
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
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snacks
Cuisine: American, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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