Loading...

Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease and flour the cups.

In a large bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk the large egg, buttermilk, melted and cooled unsalted butter, and orange zest until smooth.

Add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.

In a small bowl, toss the fresh cranberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.

Gently fold the floured cranberries into the muffin batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Bake for 18-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The exact baking time will depend on your oven.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease and flour the cups.

In a large bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk the large egg, buttermilk, melted and cooled unsalted butter, and orange zest until smooth.

Add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.

In a small bowl, toss the fresh cranberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.

Gently fold the floured cranberries into the muffin batter.

Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Bake for 18-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The exact baking time will depend on your oven.

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
