Cranberry Orange Muffins

I love muffins but they are difficult to find in China. I’ve only found them at western establishments and westernized bakeries. When I used to bake muffins at home, they would always turn out dry or the flavor would be weird. I tried making healthy muffins but they were always so dense. What’s the point in eating a muffin if it’s not going to taste going to taste good?

The  fall weather always inspires me to bake more and to try new things. I decided to make cranberry and orange muffins. I found a simple recipe for muffins on The Kitchn’s website. If you don’t know, I love their website. They feature so many tutorials on the most basic foods. It’s really great if you want to try something new but don’t know where to start. I think it’s very easy to get wrapped up in the world of food blogs and pretty food pictures but have no idea where to begin.


I took The Kitchn’s recipe and added dried cranberries,fresh orange juice and cinnamon. I’ve been enjoying learning about spices and flavor combinations lately. I thought that a semi-spiced muffin mixed with something acidic, sweet and tart would taste good. These muffins have a pungent orange flavor, so if you would like them a little less orange, I suggest you remove the orange zest. For a more spiced muffin, try adding an extra teaspoon of cinnamon.


You can find steps at The Kitchen’s website. The measurements for the cranberries and orange are in the recipe box below.Lastly, I used a few different ingredients to get a different flavor and texture of muffin, but you if you don’t have the same ingredients, use what you have.

Cranberry Orange Muffins
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Cranberry Orange Muffins
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  • 2 1/2 cups cake flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup sunflower oil you can also use vegetable oil
  • 1 1/4 cups full fat milk
  • 1 orange juiced
  • 1/2 orange zested
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dried cranberries
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