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A plate with several orange cranberry pistachio muffins.
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5 from 1 vote

Cranberry Orange Pistachio Muffins

These Cranberry Orange Pistachio Muffins are full of great flavours, colours, and textures. Festive, but also great for any time of the year!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American, Canadian
Servings: 12 Muffins
Calories: 243kcal
Author: Marie Porter


Muffin Tin
Cupcake Liners


  • 2-¼ cups All-purpose flour
  • ½ cup Brown sugar
  • ½ cup White sugar
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • Zest of 1 orange
  • 2 Large eggs lightly beaten
  • ½ cup Orange juice
  • ¾ cup Milk
  • ½ cup Butter melted and cooled
  • 1 tsp. Vanilla extract
  • 1 ½ cups fresh or frozen cranberries
  • 1 cup Chopped Pistachios
  • Sugar for sprinkling optional


  • Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
  • In a large bowl, combine flour, sugars, baking powder, salt, and orange zest. Make a well in center of flour mixture; set aside.
  • In another bowl, combine eggs, OJ, milk, melted butter, and vanilla. Add mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Add cranberries and pistachios, stir just enough to distribute well.
  • Divide batter between 12 prepared muffin cups, filling each to almost full. If you'd like, sprinkle some sugar over the top of each muffin.
  • Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
  • Cool in muffin cups on a wire rack for 5 minutes.
  • Remove from muffin cups; serve warm.


Calories: 243kcal | Carbohydrates: 28g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 158mg | Potassium: 188mg | Fiber: 2g | Sugar: 20g | Vitamin A: 371IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg