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Cranberry Orange Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 129 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Cranberry Orange Muffins, perfect for breakfast or a sweet snack. Bursting with fresh cranberries and zesty orange, these muffins are lightly sweetened and topped with an optional citrus glaze for an extra touch of brightness.

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup fresh orange juice (about 1 large orange)
  • 1 tablespoon orange zest
  • 1/2 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)

Glaze (optional)

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice
  • 1 teaspoon orange zest (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
  3. Combine Wet Ingredients: In a large bowl, whisk the melted butter with granulated and brown sugar until smooth. Add the eggs, fresh orange juice, orange zest, sour cream or Greek yogurt, and vanilla extract, whisking until the mixture is fully combined.
  4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix, as this will ensure tender muffins.
  5. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking them up.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
  7. Bake Muffins: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare and Apply Glaze (Optional): In a small bowl, whisk together powdered sugar, orange juice, and optional orange zest until smooth. Drizzle this glaze over the cooled muffins to add a sweet citrus finish.

Notes

  • For best texture, do not overmix the batter to avoid dense muffins.
  • If using frozen cranberries, add them directly without thawing to prevent the batter from turning purple.
  • You can substitute sour cream with Greek yogurt for a tangier taste and added protein.
  • The glaze is optional but adds a lovely citrusy sweetness and a nice presentation.
  • Ensure the melted butter is cooled before adding to avoid cooking the eggs prematurely.

Find it online: https://slsrecipes.com/cranberry-orange-muffins-recipe-3/