The most delicious homemade Scones couldn’t be easier to make, with a few basic ingredients. You can adapt them to add any mix-ins you like.

If you’re a fan of easy baked goods you must try our Cinnamon Roll Biscuits, Homemade English Muffins, Cranberry Orange Muffins, or Lemon Blueberry Bread!

How to make Scones:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Make Dough: Whisk together flour, sugar, baking powder, baking soda and salt. Grate the frozen butter and add to dry mixture. Use a fork or pastry blender to cut in the butter. Combine yogurt, cream, egg, and vanilla until well blended. Add to dry mixture along with craisins (or other add-ins) then use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. 

Cut and Bake: Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much (we want the butter to stay cold, and the scones to be tender and not tough). Dust a clean surface with a little flour then gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. Bake at 400°F for 16-18 minutes.

Enjoy: Make glaze by combining powdered sugar and 1 Tbsp milk and stirring until smooth. Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.

Make Ahead and Freezing Instructions:

To Make Ahead: The dough for scones can be made one day in advance, covered and refrigerated. When ready to bake, place cold scones on lined baking sheet and bake as instructed.

To Freeze Scones Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Add-Ins and Variations:

• Mix-ins: Add 1 cup of fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins.
• Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.
• Peach Scones
• Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.
• Gluten-Free Scones: Substitute gluten free flour.

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Classic Pastry Scones

These easy Homemade Scones are light, fluffy, and moist and you can add whatever mix-ins you like!

Course Breakfast, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 360kcal

Author Lauren Allen

Cost $4

Ingredients

Scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup frozen unsalted butter
• 1/3 cup plain Greek yogurt
• 1/3 cup heavy whipping cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup favorite mix-ins like Craisins, fresh or frozen blueberries, chocolate chips, coconut, pecans, dried cranberries or raisins

Glaze:

• 1 cup powdered sugar
• 1-2 Tablespoons milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Mix Dry Ingredients: flour, sugar, baking powder, baking soda and salt in a mixing bowl.
• Grate in frozen butter to dry mixture. Use a fork or pastry blender to cut in the butter.
• Wet Ingredients: In a separate bowl, whisk together yogurt, cream, egg, and vanilla until well blended. 
• Combine: Add to the dry mixture along with craisins (or other add-ins) and use a rubber spatula to fold the ingredients in until it starts to come together in large clumps. Gently knead mixture by hand (in the mixing bowl) just a few times until it comes together in a ball. Try not to handle the dough too much.
• Shape and cut: Dust a clean surface with a little flour and drop dough on top. Gently pat and shape into an 8-inch circle. Cut into 8 wedges then transfer to a parchment lined baking sheet. 
• Bake in preheated oven until golden, about 16 – 18 minutes. 
• Cool on a wire rack for 10 minutes before drizzling the glaze on top. These are best served the day they are prepared.
• Glaze: Add powdered sugar to a mixing bowl with 1 Tbsp milk and stir until smooth. Add additional milk, if needed. Drizzle over scones.

Video

Notes

Orange Scones: Replace vanilla with fresh orange juice and add 1 tsp of orange zest to the glaze.

Peach Scones

Vegan Scones: Substitute vegan butter, vegan yogurt, flax egg, and replace heavy whipping cream with coconut milk.

Gluten-Free Scones: Substitute gluten free flour.

Make Ahead Instructions: The homemade scones dough can be made one day in advance. Prepare the recipe through step 5, cover, and refrigerate for up to one day.

Freezing Instructions: To Freeze Dough: place cut scones in freezer to flash freeze for 1 hour, then place partially frozen scones in a freezer safe container for 2-3 months. Thaw completely overnight in the refrigerator before baking. To Freeze Baked Scones, cool completely then store in a freezer safe container for 2-3 months. Thaw completely, or warm 20 seconds in the microwave before eating.

Nutrition

Calories: 360kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 307mg | Potassium: 78mg | Fiber: 1g | Sugar: 29g | Vitamin A: 428IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg

I first shared this recipe January 2014. Updated March 2020 and May 2024.

We love this easy Beer Bread recipe because it can be prepped in 5 minutes and results in tender, buttery and absolutely bread.

Looking for more bread recipes? Try my Zucchini Bread, Chocolate Banana Bread, Lemon Blueberry Bread, or Applesauce Bread!

This recipe is courtesy of our dear family friends (thanks Burke and Elaine!) who have made it countless times over the years, and who I credit for introducing me to my first slice of it when I was at their home many years ago. It has such a delicious and unique taste and texture that I love, and I had to ask for the recipe!

Why I love this bread:

• Nostalgia: our dear family friends would make this beer bread when I was a kid and would share it with us (thanks Burke and Elaine!). The original recipe came from a woman from our home town, Park City, who was famous for the Beer Bread served at her restaurant “Sue’s” (it even mentions the beer bread in her obituary). What a treasured recipe!
• Quick – Only 5 ingredients, no kneading or rising–just mix everything together and pour in the pan. The alcohol is used in place of the yeast to help the loaf rise, and evaporates while cooking.
• Unique – The crust for Beer Bread bakes a little thicker than sandwich bread and the inside is a little more dense, but still really soft, with a hint of sweetness. It’s delicious!

How to make Beer Bread:

Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.

Mix flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.

Bake: Pour into prepared loaf pan. I like to use a 8.5 x 4.5 loaf pan because it bakes taller, but a standard 9×5 loaf will also work great! Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer tests around 190 degrees).

Enjoy: Remove to a wire rack and cool for 30 minutes before slicing.

Storage and Freezing Instructions:

To Store: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

To Freeze: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

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Beer Bread

This EASY Beer Bread recipe is tender, buttery and absolutely delicious, and is ready to bake in 5 just minutes!

Course bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 443kcal

Author Lauren Allen

Cost 5

Equipment

• Loaf Pan

Ingredients

• 4 cups self-rising flour*
• ¾ cup granulated sugar*
• ½ teaspoon salt
• 12 oz Beer* , at room temperature
• 2 eggs , lightly beaten
• butter , for greasing pan

US Customary – Metric

Instructions

• Preheat oven to 350°F. Grease a 9×5 inch loaf pan generously with butter.
• Mix Batter: Place flour, sugar and salt in a bowl and whisk well. Add remaining ingredients and mix, just until combined.
• Bake: Pour into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or a thermometer test around 190 degrees).
• Cool: Remove to a wire rack and cool for 30 minutes before slicing.

Video

Notes

Flour: To substitute all-purpose flour, use 4 cups of all-purpose flour plus 2 teaspoons baking soda and 1 teaspoon salt.

Sugar: if using an IPA, or sweeter flavored beer, you can use a few Tablespoons less sugar.

Beer: we recommend Coors Light, but any lager beer will work, or use your favorite IPA beer or flavored beer. Non-alcoholic beer will also work.

Cheese Beer Bread: Stir in one cup of freshly grated cheddar cheese to the batter.

Storage Instructions: Store this easy beer bread at room temperature for 2-3 days in a bread bag.

Freezing Instructions: Wrap baked beer bread in plastic wrap and aluminum foil and freeze for up to 2 months.

Nutrition

Calories: 443kcal | Carbohydrates: 88g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 219mg | Potassium: 119mg | Fiber: 2g | Sugar: 25g | Vitamin A: 81IU | Calcium: 23mg | Iron: 1mg

I originally shared this recipe March 2020. Updated March 2024.

This homemade Wheat Pizza Dough recipe is quick, easy, and healthier than traditional pizza crust. Follow my step-by-step instructions and tips for a light, chewy, and flavorful crust.

Do you love pizza? Try Stromboli, Calzones, Detroit Style Pizza, or Pizza Casserole!

Why I love wheat pizza dough:

• Healthy – The crust uses half whole wheat and half white flour for a healthier crust that is still soft, chewy, and light.
• Flavorful – No bland crusts here; it has a touch of honey and seasonings that will pair perfectly with your favorite toppings.
• Pantry Ingredients – Everything can be found in a basic pantry, no last minute trips to the store.

How to Make Wheat Pizza Dough:

Make Dough: Combine warm water, sugar and yeast in the bowl of a stand mixer. Rest for a few minutes until the yeast is foamy. Stir in olive oil and salt. Add whole wheat flour and 1 cup of the all-purpose flour and mix until dough starts to come together. Add a little more flour if needed, until the dough pulls away from the sides of the mixer. Knead in the stand mixer for 5-7 minutes or until the dough is smooth and elastic.

Rise and Divide: Place dough in a well oiled bowl, turning to coat on all sides. Cover and allow to rise until doubled in size, about 1 hour. Divide into 2-3 balls depending on how thin or thick you want your crust to be. Dough will make two large 14” pizzas, or three 8” pizzas.

Use Stretch/Roll out: Use a rolling pin or your hands to roll and stretch the whole grain pizza dough to your desired pizza size. (If baking pizza in the oven, pre-bake the crust for 5 minutes before adding toppings).

Make Pizza!

Use this whole wheat pizza crust to make one of our favorite Pizza Recipes.

Make Ahead And Freezing Instructions:

To Make Ahead: Make the dough and let it rise in a large covered bowl in the fridge for a few hours or up to overnight. 

To Freeze Wheat Pizza Dough:Place wheat pizza dough in a freezer-safe bag and freeze for up to 3 months. To thaw, place the wheat pizza dough in the refrigerator overnight to to thaw. 

Use this Pizza Crust for:

• Pepperoni Pizza
• Burrata Pizza
• Cheeseburger Pizza
• Thai Chicken Pizza
• White Pizza
• Pesto Veggie Pizza
• Chicken Alfredo Pizza
• Easy Grilled Pizza

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Wheat Pizza Dough

This homemade Wheat Pizza Dough recipe is quick, easy, and healthier than traditional pizza crust! Follow my step-by-step instructions and tips for a light, chewy, and flavorful crust.

Course Main Course

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2

Calories 889kcal

Author Lauren Allen

Cost 4

Equipment

• Stand Mixer optional

Ingredients

• 2 Tablespoons honey
• 1 1/2 cups warm water
• 1 Tablespoon active dry yeast
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour
• 1 teaspoon garlic
• 1 teaspoon dried oregano leaves
• 1 teaspoon Italian seasoning

US Customary - Metric

Instructions

• Make Dough: Add warm water and honey to the bowl of a stand mixer and stir. Rest for 5 minutes until the yeast is foamy. Add olive oil, salt and spices and stir to combine. Add the whole wheat flour and 1 cup of the all-purpose flour. Mix until the dough starts to come together, adding more flour if needed until the dough begins to pul away from the bottom and sides of the bowl.
• Knead Dough: Knead with your stand mixer for 5-7 minutes or until the dough is smooth and elastic. The dough should be slightly sticky to the touch, but not so sticky that it sticks to your finger. 
• Rise: Place dough in an oiled bowl, and turn to coat the surface. Cover and allow to rise until doubled in size, about 1 hour at room temperature, or up to overnight stored in the fridge
• Use to make one of our pizza recipes, including pepperoni pizza, calzones and stromboli.

Video

Notes

Yield: Makes two large 14” pizzas, or three 8” pizzas.

Serving size is for 1 large pizza crust.

Make Ahead Instructions: Make the dough and let it rise in a large covered bowl in the fridge for a few hours or up to overnight. 

Freezing Instructions:Place wheat pizza dough in a freezer-safe bag and freeze for up to 3 months. To thaw, place the wheat pizza dough in the refrigerator overnight to to thaw. 

Nutrition

Calories: 889kcal | Carbohydrates: 178g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1179mg | Potassium: 597mg | Fiber: 17g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 10mg

*I originally shared this recipe August 2010. Updated March 2019 and January 2024.

These healthy Applesauce Muffins are delicious, freezer friendly, and the perfect filling snack or breakfast. They’re made with whole grain oats, unsweetened applesauce, and whole wheat flour.

Looking for more muffin recipes? Try these Cranberry Orange Muffins, Carrot Muffins, Blueberry Muffins, or Chocolate Chip Zucchini Muffins.

Why I love this recipe:

• Healthy – These applesauce muffins are less than 150 calories each and made with whole grains and low sugar, so you can feel good about feeding them to your family.
• Freezer Friendly – I love to make a big batch of these and put them in the freezer. We use them for school lunches, snacks at the pool or anytime.
• Delicious – They have the same delicious taste and perfect texture of bakery muffins, so no one can tell they’re “healthier”.

Ingredients Needed:

How to make Applesauce Muffins:

Make Batter: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 

Add Dry Ingredients: In a large bowl, mix flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins. Make a well in the center of the dry ingredients then pour in the applesauce mixture. Stir just until combined.

Bake: Spoon batter evenly into the muffin cups then bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don’t over-bake or the muffins will be dry.

Enjoy or Freeze: Remove to a cooling rack then cool oatmeal applesauce muffins completely before freezing.

Storage and Freezing Instructions:

To Store: Keep at room temperature, in an airtight container for up to 5 days.

To Freeze: Allow to cool completely then place in a freezer safe bag and freeze for up to 3 months.

More Healthy Snacks:

• Protein Bars
• Granola Bites
• Banana Oat Muffins
• No Bake Granola Bars
• Applesauce
• Easy Healthy Granola
• Charcuterie Board
• Strawberry Banana Smoothie
• Instant Pot Yogurt
• Chocolate Overnight Oats

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Applesauce Muffins

These healthy Applesauce Muffins are delicious, freezer friendly, and just the perfect healthy snack! They are filled with rolled oats, unsweetened applesauce, and whole wheat flour.

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 145kcal

Author Lauren Allen

Ingredients

• 1 1/4 cups old-fashioned rolled oats
• 1 1/4 cups unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 4 Tablespoons butter , melted (or coconut oil)
• 1/3 cup granulated sugar
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup raisins or chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
• Wet Ingredients: In a medium bowl, stir together the oats, applesauce, milk, egg, vanilla, butter and sugar. 
• Dry ingredients: In a large bowl, mix the flour, baking powder, baking soda, cinnamon, salt, and cranberries or raisins or chocolate chips.
• Combine: Make a well in the center of the dry ingredients and pour in the applesauce mixture. Stir just until combined.
• Bake: Divide batter evenly between muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Don't over-bake or the muffins will be dry. Remove them to a cooling rack to cool completely.

Video

Notes

To Store: Keep at room temperature, in an airtight container for up to 5 days.

To Freeze: Allow to cool completely then place in a freezer safe bag and freeze for up to 3 months.

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 109mg | Fiber: 2g | Sugar: 9g | Vitamin A: 164IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 1mg

Original recipe adapted from Mel’s Kitchen Cafe. 

I originally shared this recipe December 2015. Updated July 2019 and January 2024.

Our soft and fluffy homemade Orange Roll recipe couldn’t be more simple or delicious. They’re baked in a muffin pan and have a delicious orange glaze on top.

Looking for more bread recipes? Try Chocolate Banana Bread, Cranberry Orange Muffins, or Lemon Blueberry Bread!

Why I love this recipe:

• Family Tradition: This recipe holds a special place in my heart. I make it every year for family parties, special occasions, and especially Thanksgiving and Christmas, just like my mom did for our family growing up.
• Muffin Tin: The rolled dough is baked in a muffin pan, making the rolls easier to eat and form. This recipe is SO simple!
• Homemade Filling and Glaze:  Making the glaze and filling is the easiest part and also the most delicious, with bursts of orange flavor.

How to make Orange Rolls:

Make Dough: Combine water, yeast, and sugar and let rest for 5 minutes, until foamy. Add eggs, butter, salt, flour, and yeast mixture in a mixing bowl with dough hook. Knead for 3 minutes on medium speed, then let rest, covered, for 10 minutes. Repeat 2 more times. Divide dough into 3 balls.

Make Filling: Roll each dough ball into a 15″x8″ rectangle. Mix ½ cup softened butter with ½ cup of sugar and the zest of 2 oranges. Spread mixture evenly over all three rectangles of bread dough.

Roll each rectangle lengthwise into a long tube (similar to cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2″ sections.

Bake: Place each small dough roll into a greased muffin tin. You could also lay them in a greased baking dish, like cinnamon rolls, if you prefer. Cover lightly with greased plastic wrap and rise for 30 minutes. Bake at 400 degrees F for 10-12 minutes. Remove from oven.

Make Orange Glaze: Whisk powdered sugar, orange zest, and orange juice until smooth. Drizzle over warm orange rolls.

Storage and Freezing Instructions:

To Store: Orange rolls are best enjoyed fresh, the day they are made. Store leftovers in an air-tight container for 1-3 days, or freeze.

To Freeze: Baked orange rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds.

More Sweet Roll Recipes:

• Pumpkin Cinnamon Rolls
• Perfect Cinnamon Rolls
• Overnight Cinnamon Rolls
• Lemon Blueberry Rolls

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Orange Rolls

This homemade Orange Roll recipe is baked in a muffin pan and couldn't be more simple! They are warm, fluffy, and have a delicious orange glaze drizzled on top.

Course Breakfast, Dessert, Side Dish

Cuisine American, holiday

Prep Time 1 hour hour 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 36

Calories 156kcal

Author Lauren Allen

Cost 6

Ingredients

Rolls:

• 1 3/4 cups warm water
• 2 Tablespoons active dry yeast
• 1/3 cup granulated sugar
• 2 large eggs
• 1/2 cup butter (1 stick), melted
• 1 teaspoon salt
• 5 cups all-purpose flour

Filling:

• 1/2 cup butter (1 stick), softened
• 1/3 cup granulated sugar
• zest of 2 large oranges

Orange Glaze:

• 2 cups powdered sugar
• 1/2 teaspoon orange zest (from fresh orange)
• 2 Tablespoons freshly squeezed orange juice

Instructions

• Make dough: In a small bowl, add water, yeast and sugar. Let rest for 5 minutes, until foamy on top. In a large mixing bowl fitted with a dough hook, add eggs, butter, salt, flour and yeast mixture.
• Knead the dough with your mixer on medium speed for 3 minutes. Cover bowl with a towel and let dough rest for 10 minutes.
• Knead dough again for 3 minutes. Let rest for 10 minutes.
• Knead dough one more time for three minutes. Let rest again for 10 minutes.
• Divide the dough into 3 balls. Lightly flour your counter-top and roll each dough ball out into a 15''x8'' rectangle.
• Make filling: Mix ½ cup softened butter with ½ cup sugar and the zest of 2 oranges. Spread this mixture evenly over the three rectangles of bread dough.
• Roll-up each rectangle lengthwise into a long tube (similar to how you would roll cinnamon rolls). Use a sharp serrated knife to cut the dough into 1 1/2'' sections.
• Put each small dough round into a greased muffin tin. (You could also lay them in a greased baking dish, like cinnamon rolls, but we always make them in muffin tins!)
• Cover dough lightly with greased piece of plastic wrap and allow dough to rise once more, for 30 minutes. Bake at 400 degrees F for about 10-12 minutes. Remove from oven and drizzle with glaze.
• Glaze: Whisk powdered sugar, orange zest and orange juice until smooth. Drizzle over warm orange rolls.
• Orange rolls are best enjoyed fresh, the day they are made. Store leftoevers in an air-tight container for 1-3 days, or freeze.

Video

Notes

To Make Ahead: Make the roll dough and instead of kneading and resting, knead with a mixer for 5-7 minutes, then transfer to a well greased large bowl. Cover bowl with a lid or tightly with greased plastic wrap and refrigerate for several house or overnight. Remove from fridge allow to rest on counter for 1 hour before rolling out dough and adding filling. 

To Freeze: Allow the rolls to cool completely after cooking (before topping with glaze).  Place in a ziplock freezer bag in the freezer for up to 3 months.  To reheat, microwave the muffins for 15-20 seconds and top with fresh orange glaze.

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 114mg | Potassium: 25mg | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 0.5mg | Calcium: 6mg | Iron: 0.8mg

I originally shared this recipe November 2013. Updated August 2019 and December 2023.

This soft and moist Cranberry Orange Muffins recipe is topped with a delicious orange glaze, and bursting with flavor!

Want to try more muffin recipes? Try these Pumpkin Cream Cheese Muffins, Healthy Banana Muffins, Snickerdoodle Muffins, or Lemon Raspberry Muffins!

Why I love them:

• Easy – Only 10 minutes of prep and just a few steps, this homemade cranberry orange muffins recipe is great for a child to help with.
• Freezer Friendly – Make a double batch and freeze the rest for an even quicker grab-and-go breakfast or snack.
• Flavorful – We love the tart cranberries and sweet orange combination. It makes for beautiful and festive cranberry muffins, and the glaze takes it over the top.

Ingredients Needed:

How to make Cranberry Orange Muffins:

Dry Ingredients: Stir together sugar and orange zest. Add flour, salt, and baking powder.

Wet ingredients: In a separate bowl, stir together buttermilk, oil, eggs, orange juice, and vanilla.

Combine wet and dry ingredients, stirring just until mixed. Fold in halved cranberries.

Bake: Spoon batter into prepared muffin pan and bake at 350 degrees F for 20-26 minutes.

Optional Glaze: Combine powdered sugar, orange juice, and orange zest. Drizzle over baked muffins.

Freezing Instructions:

To Freeze: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.

Variations:

• Cranberry Substitute: You could use dried cranberries, if you don’t have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.
• Mini Muffins: Bake at 350°F for 10-13 minutes or until a toothpick inserted comes out with just crumbs.
• Jumbo Cranberry Orange Muffins: If you’d like your muffins to be a little larger, like bakery style, scoop the batter into 10 muffin cups, instead of 12.
• Cranberry Orange Loaf: follow this Cranberry Orange Bread recipe.

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Cranberry Orange Muffins

This delicious, moist Cranberry Orange Muffins recipe is topped with a orange glaze, and bursting with flavor!

Course Breakfast, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 160kcal

Author Lauren Allen

Cost 4

Equipment

• Muffin Tin

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoons baking powder
• 1 cup granulated sugar
• Zest of 1 orange
• ¾ cups buttermilk
• 1/2 cup oil (vegetable or canola oil)
• 2 large eggs room temperature*
• 1 Tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries , halved (cut before measuring)

Orange Glaze:

• 1/3 cup powdered sugar
• ½ – 1 teaspoons fresh orange juice
• pinch orange zest , optional

US Customary – Metric

Instructions

• Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
• Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
• Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
• Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
• Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
• Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.

Video

Notes

Cranberry Substitute: You could use dried cranberries, if you don’t have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.

Mini Muffins: For mini muffins, bake at 350°F (177°C) for about 11-13 minutes or until baked through. Use a toothpick to test for doneness.

Jumbo Cranberry Orange Muffins: for larger, bakery style muffins, divide batter between 10 muffin cups, instead of 12.

Freezing Instructions: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.

Nutrition

Serving: 12g | Calories: 160kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 159mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

This post was originally published November 2021. Updated November 2023.