These super moist muffins are filled with tart cranberries and sweet citrus. Bake a batch for quick grab-and-go breakfasts or to tuck into lunchboxes. 

What You Get

Unsalted butter 

Cranberries (see note below) 

Sugar 

Buttermilk 

All-purpose flour 

Ground cinnamon 

Orange 

What You’ll Need

Egg

Baking powder

Baking soda

Salt 

Makes 12 muffins

20 minutes active 

40 minutes total 

Step 1 

Preheat the oven to 400°F. Grease a 12-cup standard muffin pan with butter. 

Step 2 

Rinse and drain 1 cup of the cranberries. In a small bowl, toss the cranberries with 2 tablespoons sugar. 

Step 3 

In a large bowl, whisk together ¼ cup melted butter, ½ cup sugar, 1 egg, and ½ cup buttermilk. 

Step 4 

In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined. 

Step 5 

Fold in the cranberries and the juice of ½ orange. (For extra citrusy flavor, before juicing, finely grate 1 teaspoon of the zest, and stir it in.) 

Step 6

Spoon the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar. Bake until a toothpick inserted into the middle comes out clean, 18 to 20 minutes. 

Step 7 

Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container and store for up to 3 days.

Note: The cranberries may arrive fresh or frozen. If you receive frozen, there is no need to defrost them before using in the recipe.