Dried Cranberry Orange Muffins are soft, moist, full of cranberries with a zing of orange. With the combination of cranberry and orange, these muffins are refreshing and perfect with a tart and sweet taste. These muffins are super delicious and our family’s favorite. The recipe is easy to follow, and you don’t even have to look for fresh cranberries.
About Dried Cranberry Orange Muffins
I always have dried cranberries in my pantry, but this time they were sitting for a long. So I was planning to use cranberries, and I landed on making this delicious eggless cranberry orange muffins recipe.
I was not expecting these muffins as delicious as it should be with fresh cranberries. But I was so mistaken; it came out amazingly delicious and instantly hit in my family. Especially my husband loves these muffins.
Cranberry orange muffins are very easy to make. These muffins are very moist because we used yogurt and fresh orange juice.
They are fluffy, light, and not too sweet, making them perfect for breakfast or a snack with a cup of coffee or tea.
Ingredients
- Cranberries: Cranberry is the star of this recipe. It provides it’s tart and sweet taste to the muffins. But the surprise to this recipe is, I have used dried cranberries instead of fresh ones. There are a couple of reasons for that, number one, I wanted to use my dried cranberries, and the second is, I don’t have access to fresh ones. But the secret of this recipe is to soak the dried cranberries in hot water. Soaking in hot water makes cranberries soft and plump. So when we take a bite of muffin, what we get is soft and juicy cranberries.
- Orange: I love everything about orange: juice, flavor, zest, and whatnot. And to combine orange flavor with cranberry is simply awesome. Orange juice and zest add refreshing flavor to the muffins and literally make them truly sunshine.
- Baking Powder and Baking Soda: They are the essential leavening agents for muffins. 1 teaspoon of baking soda is necessary due to the acidic ingredients (orange juice and sour cream/yogurt) in this recipe. Please do not skip any of them or do not replace them with each other.
- Sour Cream / Yogurt: Use either one! I have made these muffins using both, and they are equally delicious. So go with what is available to you. But if you have both, use sour cream, my personal favorite.😚
- Sugar: With ¾ cup of sugar, these muffins are very moderately sweet. So if you prefer the muffins more on the sweet side, add 1 cup of sugar.
Why To Soak Dried Cranberries
If we use the dried cranberries without soaking, it will become hard and unpleasant after baking.
But soaking in hot water will make dried cranberries soften, plump, and hydrate. So even after baking, the cranberries in the muffins will be soft and juicy.
Making Eggless Cranberry Orange Muffins is So Easy
We can make these muffins without using any stand or hand-held electric mixer. The batter comes together very easily. While mixing dry ingredients into wet, make sure not to overmix the batter. Otherwise, muffins will not be soft and fluffy.
To have a nice taller muffin top, make sure to fill batter more than ¾ in the muffin tin.
Also, baking them at 425° F for 5 minutes, and then continue baking at 350° F for the rest of the time will make the muffins tall.
More Eggless Muffin Recipes
You May Also Like More Treats
- Eggless Orange Almond Biscotti / Eggless Biscotti
- Pistachio Cranberry Cookies Eggless
- Eggless Orange Cake / Easy Orange Yogurt Cake Eggless
Recipe Card
Dried Cranberry Orange Muffins (Eggless)
Video
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (150g) granulated sugar
- ½ cup (120g) sour cream or yogurt
- ½ cup (120ml) oil (Vegetable, canola, or sunflower)
- ⅓ cup (80ml) milk
- ¼ cup (60ml) fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange extract ((optional))
- 1½ cups (150g) dried cranberries
Instructions
- Soak dried cranberries into hot water for 10 minutes. After 10 minutes pour into strainer and remove all the water. Set aside.
- Spray muffin tins with cooking spray or line the muffin tins with cupcake liners. Preheat the oven to 425° F.
- Sift all-purpose flour, baking powder, baking soda, and salt together, whisk well, and set aside.
- In a large mixing bowl, whisk sour cream or yogurt, sugar, and oil together until the mixture is smooth and well combined. To this, add orange juice, orange zest, vanilla, and orange extract. Mix well.
- Add dry ingredients and ⅓ cup of milk into wet ingredients and mix until well combined.
- To this batter, fold in cranberries until everything is well combined. Do not over mix.
- Spoon this batter into a muffin tin and fill up to almost the top. Bake in the preheated oven at 425° F for 5 minutes. Then reduce the temperature to 350° F and continue baking for 12-14 minutes or until the toothpick entered in the muffin comes out clean.
- Let the muffins cool for 5 minutes, and then place them onto the cooling rack. Serve as it is or spread some butter.
Romilla Ramduny says
Result -excellent
Jigna says
Thanks Romilla, I am happy you liked the recipe and it turned out nice. Really appreciate your feedback, means a lot.
Christine Connolly says
These muffins are so good! Took a little longer to bake in my oven, 21 minutes to get exact, but they are fantastic. Thank you!!
Jigna says
Thanks Christine, glad you like the muffins!?
Mel says
Hi! I’d like to try this recipe with frozen cranberries instead of dried. Do you have any suggestions for how to alter the quantity (if necessary) and how to deal with the extra moisture?
Jigna says
Hi Mel, you can use the same amount or little bit more of frozen cranberries in this recipe and do not thaw frozen cranberries. Also you might need to slightly increase the sugar and to handle extra moisture, reduce the amount of milk. Hope this will help.
Mel says
Came out so nice. Made them before I saw your comment but will try with adjustments next time. We had some of them cut in half toasted with butter- my husband really enjoyed that!
Jigna says
Hi Mel, I am really glad that it turned out the way you wanted. Thank you so much for updating and for your feedback.?
Chinmayi says
Made these muffins last night, and they turned out amazing! I had never tried soaking the dried cranberries in hot water before mixing them in the batter, and it really brings out the flavour. Thank you for sharing the recipe
Jigna says
Hi Chinmayi, thank you so much for your feedback. I am glad you like it.?
Sharmila Sahadeo says
Hi Jigna,
Thank you for this wonderful recipe. It’s moist and delicious. I am never one to follow recipes but I did follow his recipe for the most part. I added 3/4 cup dried cranberries and 3/4 cup chopped pistachios. My family loved it. Can wait to try the others. Do you have eggless cake recipes.
Jigna says
Hi Sharmila, I am delighted that you enjoyed the muffins. An idea of adding pistachios is too good, one of my favorite ingredients.? Thank you so much for your feedback and kind words.
To check my eggless cake recipes, please click on this link – https://vegehomecooking.com/category/cakes-recipes
Vaishali Patel says
I tried this recipe and the muffins came out amazing!! Very delicious, thank you for sharing!
Jigna says
Thank you so much, Vaishali; I really appreciate your time to come back and leave kind words.😊
Day says
Just finishing making the recipe and realized once I finished I didn’t add the milk. Went back and checked the recipe and the milk was never mentioned in the directions, when to add it. So I hope they come out fine without the milk. They smell delicious, so fingers crossed
Jigna says
Hi Day, I apologize for the error in the instructions. When I updated the recipe after posting a video, it was missed to write adding milk with dry ingredients.
Thank you so much for bringing this to my attention; I have updated the instructions. Sorry once again.
Emily says
Hi. I’d like to try this recipe, but I have a question. It says preheat to 350 and then later it says reduce the temperature to 350. Is the oven supposed to be at a hotter temperature at the beginning? Thanks!
Jigna says
Hi Emily, yes, you are right. Preheat oven to 425°F, bake muffins at this temperature for five minutes, and then reduce it to 350°F.
I am sorry for the typo and thank you so much for bringing it to my attention. I have corrected it in the recipe card.
I hope you will like the muffins if you make them.
Dina says
Wonderful recipe, muffins came out perfect! Thanks for sharing. Can I use the same recipe base to make banana walnut muffins?
Dina
Jigna says
Hi Dina, thank you so much for your feedback! I am glad that you liked the recipe.
For banana muffins, you can use this recipe https://vegehomecooking.com/eggless-banana-muffins/.
And add chopped walnuts instead of chocolate chips.