Orange Cranberry Walnut Muffins Recipe

Name: Orange Cranberry Walnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Softened Butter; 3/4 cups Sugar; 10 drops Orange Oil; 1 whole Orange, Zested; 1/2 teaspoons Vanilla; 1/2 teaspoons Almond Extract; 1 cup Buttermilk Or 3/4 Cup Milk And 1/4 Cup Plain Yogurt; 1/4 cups Water; 1/4 cups Orange Juice; 2 whole Eggs; 3 cups Flour; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Fresh Cranberries, Coarsely Chopped; 1/3 cups Chopped Walnuts; 1/4 cups Sugar For Sprinkling

Servings: persons

1/2 cups Softened Butter
3/4 cups Sugar
10 drops Orange Oil
1 whole Orange, Zested
1/2 teaspoons Vanilla
1/2 teaspoons Almond Extract
1 cup Buttermilk Or 3/4 Cup Milk And 1/4 Cup Plain Yogurt
1/4 cups Water
1/4 cups Orange Juice
2 whole Eggs
3 cups Flour
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Fresh Cranberries, Coarsely Chopped
1/3 cups Chopped Walnuts
1/4 cups Sugar For Sprinkling

1
1. Preheat oven to 425 degrees.
2
2. Cream together butter, sugar, orange oil, zest, vanilla and almond extract.
3
3. Combine buttermilk, water, orange juice, and eggs in a small bowl.
4
4. Sift together flour, soda, and salt.
5
5. Stir walnuts and cranberries into the dry ingredients.
6
6. Combine butter and milk mixtures.
7
7. Stir in flour mixture JUST until moist (keep it lumpy).
8
8. Spoon into lined or greased and floured cups (24 cups).
9
9. Sprinkle tops with reserved sugar.
10
10. Bake at 425 degrees for 7 minutes.
11
11. Turn down oven to 325 degrees and bake for another 10 -12 minutes.
12
12. Remove from the oven and allow to cool for 3 minutes in the pan.
13
13. Remove muffins from the pan and cool completely on wire racks.
14
Note: this muffin tastes better after it has cooled off.

1408

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Softened Butter, 3/4 cups Sugar, 10 drops Orange Oil, 1 whole Orange, Zested, and more.

Yes, Orange Cranberry Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Cranberry Walnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions