Description
These Cranberry Orange Muffins are soft, moist, and packed with tart cranberries and fresh orange flavor. Topped with a sweet orange glaze, they make a perfect holiday breakfast or snack.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (about 1 orange)
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 1/2 cup (120ml) fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (190g) fresh or frozen cranberries (do not thaw if frozen)
- Optional: coarse sugar for sprinkling
- Orange Glaze:
- 1 cup (120g) confectioners’ sugar
- 2–3 tablespoons (30–45ml) fresh orange juice
Instructions
- Preheat oven to 425°F (218°C) and line a 12-count muffin pan with liners or grease with nonstick spray.
- Whisk the flour, baking powder, baking soda, salt, and orange zest together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, yogurt or sour cream, orange juice, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the cranberries.
- Spoon the batter evenly into each cup or liner, filling them to the top. Sprinkle with coarse sugar if desired.
- Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk together the glaze ingredients and drizzle over cooled muffins.
Notes
- Do not overmix the batter; it can lead to dense muffins.
- Frozen cranberries do not need to be thawed before baking.
- For best results, use fresh orange juice and zest.
- Muffins can be stored at room temperature for 2 days or refrigerated for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 17g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
