Light and fluffy Bakery-Style Cranberry Orange Muffins. This delicious recipe is filled with bright and citrusy flavors from the orange zest and juice, and tart juicy cranberries all topped with generous amounts of turbinado sugar.
Preheat the oven to 375 degrees and line a cupcake pan with regular or tulip cupcake liners. Set aside.
In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter, orange zest, and sugar until it is light and fluffy, 2 -3 minutes. Then add in the egg, and vanilla extract, whisk until smooth.
Add in ⅓ cup of the flour mixture, then milk, alternating. Then mix in the orange juice.
Fold in the cranberries.
Fill the cupcake liners ¾ of the way up, and top each muffin with a generous amount of demerara or turbinado sugar.
Bake for 20 - 25 minutes or until the muffins are lightly golden brown and a toothpick inserted in the middle comes out clean.
Allow the muffins to cool on a wire rack. Enjoy!
Notes
Store the muffins in a plastic bag in the refrigerator for a week or in the freezer for several weeks. You can reheat them in the oven for a few minutes.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.