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Cranberry Orange Buttermilk Muffins


½ cup room temperature Butter

1 cup + 2 Tablespoons Sugar

Zest and juice of one Orange

2 eggs

1 teaspoon Vanilla

2 cups Flour

½ teaspoon Kosher Sea Salt

2 teaspoons Baking Powder

½ cup Buttermilk

½ cup Cranberry or Lingonberry Preserves

Coarse Sugar for topping, Optional


  • Preheat the oven to 375.

  • Mix orange zest into sugar.

  • Cream the butter in a stand mixer, or with a hand mixer, until light and fluffy.

  • Add sugar zest mixture to butter and continue to beat until light fluffy.

  • Add the eggs to butter mixture, one at a time, beating well after each addition.

  • Beat in orange juice and vanilla. Beating about 2-3 minutes until light and fluffy.

  • In another bowl, whisk together flour, salt and baking powder.

  • Add flour mixture in two batches to the butter mixture, alternating with the buttermilk. Mixing until just combined between each addition.

  • Quickly blend in cranberry preserves. Batter will be thick.

  • Line a 12 cup standard muffin tin with cupcake liners.

  • Fill cupcake liners with batter until cups are 3/4 full.

  • Sprinkle coarse sugar over each muffin.

  • Bake at 375 degrees for about 30-35 minutes.

  • Store, uncovered, or the muffins will be too moist the second day.

Makes 12 standard sized muffins.

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