Cranberry Orange Muffin Tops (Printable version)

Tender muffin tops filled with tart cranberries and bright orange zest, great for morning treats and snacks.

# Ingredient List:

01 - 2 cups all-purpose flour

02 - 3/4 cup granulated sugar

03 - 1 1/2 teaspoons baking powder

04 - 1/2 teaspoon baking soda

05 - 1/2 teaspoon salt

06 - 1/2 cup unsalted butter, melted and cooled

07 - 2 large eggs

08 - 1/2 cup whole milk

09 - 1/4 cup fresh orange juice

10 - 1 tablespoon orange zest (from 1 large orange)

11 - 1 teaspoon pure vanilla extract

12 - 1 1/4 cups fresh or frozen cranberries, halved

13 - 2 tablespoons coarse sugar (optional, for topping)

01 - Set oven to 375°F and line two baking sheets with parchment paper.

02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

03 - In a separate bowl, whisk melted butter, eggs, milk, orange juice, orange zest, and vanilla until uniform.

04 - Pour wet mixture into dry ingredients and fold gently until just combined, avoiding overmixing.

05 - Fold the halved cranberries carefully into the batter.

06 - Drop heaping mounds of batter (about 1/4 cup each) onto prepared sheets, spacing 2 inches apart.

07 - Sprinkle coarse sugar over each mound if desired.

08 - Bake for 13 to 15 minutes until edges turn golden and centers are set.

09 - Allow muffin tops to cool on sheets for 5 minutes before transferring to a rack to cool completely.

01 -

They have that perfect balance of sweet and tart that feels like a little secret between friends.
These muffin tops are delightfully tender yet have a bakery-style charm that makes every bite special.

02 -

Don’t overmix the batter; it’s the key to those tender, light muffin tops everyone raves about.
Using fresh orange zest instead of dried orange flavoring makes a huge difference in brightness and aroma.

03 -

Use fresh orange zest and juice rather than bottled for the brightest flavor.
Gently fold in cranberries to keep their shape and spread their tartness evenly.