Cranberry-Orange Daybreak Muffins Recipe – Flavors of Cape Cod

Cranberry-Orange Daybreak Muffins Recipe – Tastes of Cape Cod

There’s something about a fresh-out-of-the-oven muffin that just makes morning better.

And there’s something about Cranberry Muffins that just makes you feel more deeply connected to Cape Cod.

So wake up early and make this recipe on one of those colorful sky mornings when the hues of cranberries and oranges are splashed across the daybreak clouds on the horizon.

Or even if the colors aren’t there – close your eyes, take a bite of the finished product and let the satisfying tartness of Cape Cod’s favorite berry wake your taste buds from their slumber!

Cranberry-Orange Daybreak Muffins Recipe – Tastes of Cape Cod

Now, we know that fresh cranberries are only widely available during the annual festive season — but we also know that any Cape Codder worth their salt buys bunches of bags of cranberries during that season and packs them away into the back of their freezer for use year-round!

And we’re thrilled to report that frozen cranberries work just as good as the fresh ones in recipes like these — but, for those who didn’t plan ahead – you may be able to find a few bags of cranberries available in the frozen fruit section of your nearest major grocery store.


Cranberry-Orange Daybreak Muffins

Cranberry-Orange Daybreak Muffins Recipe – Tastes of Cape Cod


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons fresh ginger (grated)
  • 1 1/4 cups whole milk
  • 2 extra-large eggs
  • 1/2 pound unsalted butter, melted and cooled
  • 1 1/2 cups coarsely chopped fresh cranberries
  • 1/2 teaspoon orange zest
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar



Preheat the oven to 375 degrees F.

Line 12 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, orange zest, microplaned ginger and both sugars — and stir just enough to distribute the berries throughout the batter.

Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

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About Eric Taubert

Eric Taubert is the founder of Barometer Media and the publisher of The Cape Cod Barometer. Visit him on and Twitter @erictaubert

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