Cranberry Orange Muffin Tops (Printer-Friendly)

Tender muffin tops with tart cranberries and bright orange zest for a delightful breakfast or snack.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

12 - 1 1/4 cups fresh or frozen cranberries, halved
13 - 2 tablespoons coarse sugar (optional, for topping)

# How to Make It:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk melted butter, eggs, milk, orange juice, orange zest, and vanilla extract until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, avoiding overmixing.
05 - Fold the halved cranberries evenly into the batter.
06 - Using a large cookie scoop or 1/4 cup measure, drop generous mounds of batter onto prepared baking sheets, spacing about 2 inches apart.
07 - Sprinkle the batter tops with coarse sugar if desired.
08 - Bake for 13 to 15 minutes, or until edges turn golden brown and the centers are set.
09 - Allow muffin tops to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • It bakes up tender and flaky, like a secret treat you wish you could share with everyone you know
  • The balance of sweet and tart makes it a favorite for breakfast or any time a snack attack hits
02 -
  • Do not overmix the batter; that's the key to tender muffin tops rather than dense ones
  • Halving the cranberries prevents them from sinking and ensures you get that perfect tart burst in each bite
03 -
  • Use room temperature eggs and milk for a batter that blends smoothly and rises evenly
  • The secret to those golden edges is a hot oven and spacing your batter mounds well apart

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