Irresistible cranberry and orange muffins

The pop of citrus from the oranges makes these muffins too good to resist. Source: Getty Images

We had some friends stop by for afternoon tea recently and was looking for a recipe that was quick and easy. This was it!

Here’s a tip — you can use fresh oranges and squeeze the juice from them, but if you want to save yourself even more time, consider substituting them for store-bought orange juice. Either way, the pop of citrus is so refreshing and these baked goods will be too good to resist.

Makes 6-8


  • 1 1/3 cups self-raising flour
  • 2/3 cup wholemeal self-raising flour
  • 1/2 cup raw sugar
  • 1/2 cup dried cranberries, coarsely chopped
  • 3/4 cup orange juice
  • 2 eggs, lightly whisked
  • 1/2 cup olive oil
  • Icing sugar, to dust


  1. Preheat oven to 180C. Line six or eight holes of a 12-hole, 1/3 cup muffin pan with paper cases.
  2. Place combined flour, sugar and cranberries in a large bowl and stir to combine.
  3. Whisk orange juice, egg and oil in a large jug. Add to flour mixture. Stir to combine, but don’t overmix.
  4. Spoon mixture evening among paper cases. Bake for 20 minutes or until a skewer inserted in the centres comes out clean.
  5. Allow to cool before dusting with icing sugar.
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