These cranberry orange muffins are soft and just sweet enough, with tart cranberries against bright orange zest. They’re ready in under an hour, and they keep in the fridge for a week.
These muffins are so easy to make and can be prepared and ready to serve in under 1 hour.
If you’d rather bake a loaf, try my Pumpkin Cranberry Bread recipe.
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Cranberry orange muffins recipe FAQs
How to make cranberry orange muffins with fresh cranberries?
This recipe uses fresh cranberries, which are full of flavor that pair really, really well with orange.
Fresh cranberries are used in this recipe. Frozen cranberries will likely work and I would sub them in for fresh cranberries at a 1:1 ratio. Do not use dried or canned cranberries.
How to make these muffins into mini muffins?
I haven’t tested this method on this particular recipe, but have with other muffin recipes and wanted to offer this suggestion if you want to make mini muffins rather than traditional-sized muffins.
To make these into mini muffins, bake them at 350 degrees until the tops are golden brown, about 11-13 minutes.
Where do I find cream of tartar?
Cream of tartar sounds like it would be a dairy product, but it’s actually not! It’s a dry ingredient that is found in virtually every single grocery store in the spice aisle. You should find it in a spice container right with all of the other spices.
Since I personally do all of my grocery shopping online, I purchase my cream of tartar from Amazon. This is the exact brand of cream of tartar used in this recipe.
Are there any other flavorings I can add to this recipe?
Yes! I’ve made these muffins a few times and often add 3/4 tsp of cinnamon to the dough. We LOVE cinnamon in our household and I think it really enhances the flavor of the cranberries and orange!
Why didn’t my muffins rise when baking?
Coconut flour is quite dense, so do not expect these muffins to have a beautifully rounded muffin top like the type you’re used to seeing from a bakery.
However, it is important to note that you need to use fresh cream of tartar and fresh baking soda to ensure they activate with one another to help the dough rise.
What to serve with cranberry orange muffins?
A pat of unsalted butter on a warm cranberry muffin is really good!
My personal favorite way is eating a muffin on its own alongside a cup of hot coffee blended with unsalted butter (like a Bulletproof coffee)!
How to store these muffins?
- Refrigerator Storage: These muffins can be stored in the refrigerator after completely cooling at room temperature. Store them in an airtight container and refrigerate for up to 1 week. Note that the baked muffins will harden when chilled, which may make it difficult to remove the muffin liner. To more easily remove the liner after chilling, heat the muffin up in the microwave for 10-15 seconds.
- Freezer Storage: You can freeze these muffins after allowing them to cool at room temperature and storing them in an airtight container in the freezer. They will remain fresh when frozen for up to 3 months. When you’re ready to eat them, simply thaw them in the refrigerator then reheat in the oven at 350 degrees until warmed throughout.
Step-by-step instructions on how to make these cranberry muffins
Preheat oven to 350 degrees and line muffin tins with 12 muffin liners. To a mixing bowl, add cream cheese. Using an electric mixer, whip cream cheese until creamy and fluffy.
To same bowl, add eggs, monk fruit sweetener, heavy cream, orange extract, cream of tartar, baking soda, vanilla extract, and salt. Mix again with an electric mixer until ingredients are well-combined.
Mix with an electric mixer until ingredients are combined.
In a microwave-safe bowl, melt butter. To mixing bowl of eggs and cream cheese mixture, add melted butter and coconut flour.
Mix with electric mixer until fully incorporated, then add cranberries.
Fold in cranberries.
Spoon dough into individual muffin liners.
Flatten dough into even layer using fingers or back of spoon, and transfer to oven.
Bake until muffin tops are slightly golden, about 23-25 minutes.
Allow muffins to cool slightly before removing them from muffin tin and serving.
Looking for more nut-free baked goods?
Here are a few more baked goods made without almond flour or any other nut ingredients.
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Low-Carb Cranberry Orange Muffins
Ingredients
- 1 ounce cream cheese, softened
- 4 eggs
- ⅔ cup powdered monk fruit sweetener or ⅔ cup classic monk fruit sweetener
- 2 Tablespoons heavy whipping cream
- 2 teaspoons orange extract
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup unsalted butter
- 10 Tablespoons coconut flour
- 200 grams fresh cranberries
Instructions
- Preheat oven to 350 degrees and line muffin tins with 12 muffin liners.
- To a mixing bowl, add cream cheese. Using an electric mixer, whip cream cheese until creamy and fluffy. To same bowl, add eggs, monk fruit sweetener, heavy cream, orange extract, cream of tartar, baking soda, vanilla extract, and salt. Mix again with an electric mixer until ingredients are well-combined.
- In a microwave-safe bowl, melt butter. To mixing bowl of eggs and cream cheese mixture, add melted butter and coconut flour. Mix with electric mixer until fully incorporated. Fold in cranberries.
- Spoon dough into individual muffin liners, flattening into even layer using fingers or back of spoon, and transfer to oven to bake until muffin tops are slightly golden, about 23-25 minutes.
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