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To make these Cake Mix Cranberry Orange Muffins, gather the following ingredients: - 1 box of vanilla cake mix - 1 cup fresh or frozen cranberries, rinsed and drained - Zest of 1 large orange, finely grated - 1/2 cup fresh orange juice, preferably freshly squeezed - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - Optional mix-ins: 1/2 cup chopped walnuts or pecans - Optional flavor enhancement: 1/2 teaspoon ground cinnamon - Optional garnish: Powdered sugar for dusting You will love how simple these ingredients come together. The vanilla cake mix serves as a great base. The tartness of cranberries pairs perfectly with the bright, zesty orange. This combo creates a delightful flavor explosion. Using fresh orange juice and zest makes the muffins taste bright and fresh. The vegetable oil keeps them moist and tender. If you like a little crunch, you can add walnuts or pecans. The ground cinnamon adds warmth and spice, making these muffins perfect for any time of year. Lastly, a dusting of powdered sugar on top makes them look fancy, even though they are easy to make. These ingredients are not just tasty; they come together quickly. You can whip up a batch in no time. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Prepare muffin tin with liners or cooking spray. - In a bowl, combine vanilla cake mix and optional cinnamon. - Whisk together orange juice, vegetable oil, eggs, and vanilla extract until smooth. - Gradually pour the wet mixture into the dry. Stir until just combined. - Carefully fold in cranberries, orange zest, and optional nuts. - Fill muffin cups about two-thirds full. Bake for 18-22 minutes. - Cool muffins in the pan for 5 minutes. Transfer to a wire rack. Dust with powdered sugar if desired. To get the best texture for your muffins, avoid overmixing. When you mix the batter, stop when it looks just combined. You can leave some lumps in the batter. This keeps the muffins light and fluffy. Overmixing can make them dense, and we want a soft bite, not a brick! When filling your muffin cups, do it evenly. Each cup should be about two-thirds full. This gives the muffins room to rise nicely while baking. If you fill them too high, they may spill over. If you fill them too low, they won't rise as high. Finding that sweet spot is key! For a flavor kick, consider adding spices or more zest. A sprinkle of cinnamon can add warmth. You can also try adding lemon or lime zest along with the orange. These small touches can elevate your muffins to a new level. Don't be afraid to experiment! Pro Tips Fresh Ingredients Matter: Using fresh cranberries and freshly squeezed orange juice will enhance the flavor and texture of your muffins. Don’t Overmix: Mix the batter until just combined to ensure your muffins remain light and fluffy. Overmixing can lead to dense muffins. Adjust Sweetness to Taste: If you prefer a sweeter muffin, consider adding a bit of sugar or using a sweeter cake mix for a delightful treat. Cooling Tip: Allow muffins to cool completely on a wire rack to maintain their texture and prevent sogginess from trapped steam. {{image_4}} You can use gluten-free cake mix if you need a gluten-free option. This swap keeps the muffins tasty and light. Just make sure to check the box for baking instructions. Different brands may vary slightly. Try other berries like blueberries or raspberries for a fun twist. You can also use lemon or lime juice for a zesty kick. Mixing and matching flavors keeps every batch unique. If you want a nut-free option, swap nuts for seeds. Pumpkin seeds and sunflower seeds add a nice crunch. Plus, they keep the muffins safe for those with nut allergies. Enjoy experimenting with these options! You can store your muffins in an airtight container. Keep them at room temperature for up to three days. This keeps them fresh and tasty. For longer freshness, refrigerate the muffins. They can stay good for about a week. If you want to save them for later, freeze them. Just put them in a freezer-safe bag. They will last for about three months. To enjoy warm muffins, simply microwave them for a few seconds. This revives their soft texture and flavor. If you prefer, you can also reheat them in the oven at a low temperature. Enjoy every bite! Yes, you can use other cake mixes. Chocolate cake mix adds a rich taste. Spice cake mix brings warmth and depth. Both options give a unique twist to the muffins. You can get creative and mix flavors. Just remember, choose a mix that pairs well with cranberries and oranges. No, you do not need to thaw frozen cranberries. You can use them straight from the freezer. This makes the process quick and easy. Frozen cranberries work well in the batter. They will bake nicely and keep the muffins moist. Just rinse and drain them before adding. To make these muffins healthier, consider some simple swaps. Use whole wheat cake mix for added fiber. You can replace vegetable oil with applesauce for moisture. Reducing sugar will also help cut calories. Adding nuts boosts protein and healthy fats. These small changes can keep the flavor while improving nutrition. These muffins combine sweet cranberries and fresh orange for a tasty treat. You learned how to mix easy ingredients, bake them, and cool for a delicious snack. Remember to avoid overmixing, so they stay fluffy. Feel free to experiment with different flavors and add-ins. Storing them properly keeps them fresh for longer. Enjoy making these muffins for yourself and your friends. Happy baking!

Cake Mix Cranberry Orange Muffins

Delicious muffins made with cake mix, fresh cranberries, and orange zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 box vanilla cake mix
  • 1 cup fresh or frozen cranberries, rinsed and drained
  • 1 large orange zest, finely grated
  • 0.5 cup fresh orange juice, preferably freshly squeezed
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped walnuts or pecans (optional for texture)
  • 0.5 teaspoon ground cinnamon (optional for warmth)
  • none powdered sugar for dusting (optional, for garnish)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
  • In a large mixing bowl, pour in the vanilla cake mix. If you’re adding cinnamon for an extra layer of flavor, sprinkle it in at this stage.
  • In a separate bowl, whisk together the fresh orange juice, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  • Gradually pour the wet mixture into the bowl with the dry cake mix, stirring gently until just combined. Be cautious not to overmix; it’s perfectly fine to have a few lumps in the batter.
  • Carefully fold in the cranberries, orange zest, and any chopped nuts you’ve chosen to include, ensuring they are evenly distributed throughout the batter.
  • Using a spoon or ice cream scoop, fill each muffin cup about two-thirds full with the batter, ensuring they have room to rise while baking.
  • Place the muffin tin in the preheated oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the pan for approximately 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
  • If you wish to add a decorative touch, once the muffins have cooled, lightly dust the tops with powdered sugar for a sweet and elegant finish.

Notes

For a decorative touch, dust with powdered sugar before serving.
Keyword cake mix, cranberry, muffins, orange