cranberry & orange muffins




Prep Time


Cook Time

A bit more work than a normal muffin but well worth it. Great with Christmas Day breakfast or brunch.



For the cranberry & orange muffins

  • 110g butter — softened
  • 1⁄2 cup sugar
  • 1⁄4 cup brown sugar
  • 2 eggs
  • 1⁄2 cup plain yoghurt
  • 2 teaspoons vanilla extract
  • Zest of 2 oranges — finely grated
  • 1 3⁄4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon salt
  • 2 tablespoons orange juice
  • 2 tablespoons milk
  • 1 1⁄2 cups frozen cranberries
  • 1⁄4 cup toasted thread coconut, to garnish


  • 1 cup icing sugar
  • 3 tablespoons orange juice


For the cranberry & orange muffins

  • Preheat the oven to 210°C (190°C fan bake). Line a 12-count muffin tray with paper cases.
  • Beat the butter with an electric mixer until smooth and creamy.
  • Add both sugars and beat on high until creamy.
  • Add the eggs, yoghurt and vanilla and beat well. Beat in the orange zest.
  • Whisk the flour, baking soda, baking powder, cinnamon and salt in a large bowl.
  • Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
  • Add the orange juice and milk then fold in the cranberries.
  • Spoon the batter evenly into the prepared muffin tray.
  • Bake for 5 minutes then reduce the oven temperature to 175°C (155°C fan bake) and bake for another 18–20 minutes.
  • While the muffins are cooling, make the Orange Glaze by mixing the icing sugar and orange juice.
  • Drizzle the glaze over the warm muffins then sprinkle with the thread coconut.