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Easy Blender Cranberry Orange Muffins

These Easy Blender Cranberry Orange Muffins have an entire orange, including the peel, mixed into them. And with pops of tart cranberry in every bite, these muffins are a delicious muffin for the holiday season.

a muffin tin with fresh baked cranberry orange muffins

About this recipe:

These homemade muffins have a whole orange, including the peel, mixed into them! Yes, you read that right! Not only is this what gives these muffins all their delicious orange flavour, but it also makes them very moist. And even better, you let a blender do most of the hard work of mixing, so these muffins are easier than ever to make. Mix in some fresh cranberries and you have the most bright and tasty tender muffins. This combination of sweet orange with the tartness of the cranberries is perfection.

Make sure to read this entire post for helpful recipe tips! Every step matters.

a muffin tin with fresh baked cranberry orange muffins

Perfect for holiday brunch!

These muffins would be perfect for Christmas brunch. Serve them with a breakfast casserole and fruit salad.

a muffin tin with fresh baked cranberry orange muffins

Cranberry Orange Muffin Recipe Tips

  • ORANGE: Use a fresh, medium sized navel orange WITH the peel left on. Cut the orange into small chunks, remove any seeds then blend. So easy.
  • CRANBERRIES: Use fresh cranberries, cut in half or quarters. You can use dried cranberries but we prefer fresh…there’s just something about juicy cranberries in every bite. This recipe is perfect for using up leftover fresh cranberries that may have gathered in your fridge over the holiday season.
  • BLENDING: I like to use a regular stand blender but a food processor also works. Just make sure to purée the orange until it’s nice and smooth.
  • SUGAR TOPPING: Before you bake these orange muffins, make sure to generously sprinkle the top of each muffin with sugar. This will create a nice sugary crust while it bakes. I wouldn’t skip this step…the cranberries can be quite tart so this sugar crust is a perfect contrast! You can use regular white sugar, brown sugar or turbinado sugar.
  • STORAGE: Store these muffins in an airtight container on the kitchen counter at room temperature (they don’t need to be kept in the refrigerator). They are best enjoyed within 2-3 days.
  • FREEZING: These muffins freeze well. Store them in an airtight container or ziplock bag in the freezer for up to 6 months.

How to make orange blender muffins:

Wash, then cut up a medium sized orange, with the peel left ON, and put it into a blender or food processor with 1/2 cup orange juice. Purée until smooth, then add the egg, butter, and vanilla, blend until smooth. In a separate bowl whisk together the flour, sugar, baking powder and baking soda. Combine the wet ingredients with dry ingredients. Stir in halved fresh cranberries, then scoop the muffin batter into a muffin tin lined with paper liners, and bake.

a muffin tin with fresh baked cranberry orange muffins

​Enjoy these muffins for breakfast, an afternoon snack or even as an addition to holiday bake sales!

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Easy Blender Cranberry Orange Muffins

a muffin tin with fresh baked cranberry orange muffins

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These Easy Blender Cranberry Orange Muffins have an entire orange, including the peel, mixed into them. And with pops of tart cranberry in every bite, these muffins are a delicious muffin for the holiday season.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Units Scale

Cranberry Orange Muffins:

  • 1 medium orange with the peel, cut into small chunks (remove any seeds)
  • 1/2 cup orange juice
  • 1 large egg
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 3/4 cup white sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup halved fresh cranberries (1 cup of cranberries cut in half)

Topping:

  • 1/4 cup granulated sugar (for all 12 muffins)

Instructions

  • Preheat the oven to 375 degrees F.
  • Line a muffin pan with 12 paper muffin liners.
  • Wash the orange, then cut it into small chunks, including the peel, but remove any seeds.
  • Place the orange chunks and 1/2 cup of orange juice into a blender or food processor. Process until creamy and smooth.
  • Then add the egg, butter and vanilla. Process until smooth. Make sure to use a rubber spatula to clean off the sides a couple of times. Don’t worry if the mixture doesn’t look completely smooth, you will see the butter in it and that’s fine.
  • In a separate large bowl whisk together the flour, sugar, baking powder and baking soda.
  • Pour the orange mixture into the dry ingredients and combine. I just do this mixing part by hand using a rubber spatula but you can use a stand mixer and paddle attachment if you like. Just make sure to scrape the sides of the bowl to get everything mixed in well.
  • Stir in the halved cranberries.
  • Fill the prepared muffin tin with the batter, distributing it evenly between the 12 muffin cups.
  • Sprinkle the top of the muffins with granulated sugar.
  • Bake for 15 – 17 minutes. The tops should be lightly golden brown, and toothpick inserted into the centre of a muffin should come out clean.
  • Let cool on a wire rack.
  • Enjoy!

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I hope you enjoy these festive muffins! Have a delicious day!

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