Cranberry Orange Muffins
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
12 muffins
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Calories
179 kcal
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Course
Breakfast, Snacks, Baked Goods, Brunch
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Cuisine
American
Cranberry Orange Muffins
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These Cranberry Orange Muffins with orange glaze are bursting with flavor. Tart cranberries, fresh orange juice and creamy yogurt make these tender bakery-style cranberry muffin recipe the perfect treat during the cold weather.
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Ingredients
For the Muffins
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1/2 cup plain greek yogurt low fat or full fat
- 2 teaspoons pure vanilla extract
- zest of 2 small oranges
- 1 and 3/4 cups all-purpose flour spoon & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons orange juice
- 2 Tablespoons milk any kind
- 1 and 1/2 cups fresh or frozen cranberries do not thaw
For the Glaze
- 1 cup confectioners’ sugar
- 3 Tablespoons orange juice
Instructions
- Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter over high speed for about 1 minute or until creamy and light. Add the granulated sugar and brown sugar and beat for about 2 minutes, Scrape down the sides of the bowl as needed.
- Stir in the yogurt, eggs and vanilla extract and beat until combined. Add the orange zest and mix well.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk or spatula.
- Stir in the orange juice and milk and mix until combined and little lumps remain. Gently fold in the cranberries.
- Spoon the batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, just to add a bit of color on the top.
- Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 additional minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 23-25 minutes.
- Remove from the oven and allow them to cool on a cooling rack.
- While the muffins are cooling, make the glaze by whisking the confectioner’s sugar and the orange juice. The glaze should look pourable. Add additional juice or sugar until you reach the desired consistency.
- Drizzle the glaze over the muffins. Serve.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
48mg
(16%)
Sodium
206mg
(9%)
Potassium
79mg
(2%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
290IU
(6%)
Vitamin C
4mg
(4%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 206mg | 9% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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