Servings
Font
Back
0 from 36 votes

Cranberry Orange Muffins

Cranberry Orange Muffins are the perfect fall flavor combo. They're sweet, fluffy, and juicy, with an amazing orange aroma and tart cranberries in every bite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 174 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 2/3 cup white granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup Greek yogurt full fat
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons orange juice
  • 2 tablespoons milk
  • 1 1/2 cups fresh cranberries
Orange Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 425F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
  2. In a medium bowl, using a mixer fitted with a paddle attachment beat the butter at high speed until smooth and creamy for about 1 minute. Scrape the sides of the bowl with a spatula.
  3. Add the granulated mixture and beat it on high until thoroughly combined for about 2 minutes. Scrape the sides and bottom of the bowl as needed.
  4. Add the eggs, greek yogurt, and vanilla extract. Whisk for about 2 minutes, starting at medium speed and gradually increasing it to high speed. Scrape down the sides and bottom of the bowl as needed.
  5. Beat in the orange zest until combined.
  6. Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a large bowl and stir to combine.
  7. Add the flour mixture to the wet ingredients and gently stir in until thoroughly combined.
  8. Slowly whisk in the orange juice and milk until combined and little lumps remain.
  9. Using a spatula or wooden spoon, fold in the cranberries. You can also use frozen cranberries; don't thaw them if you decide to use them.
  10. Spoon batter into the prepared muffin pan, filling them to the top. Top each muffin tip with a few more cranberries.
  11. Bake for 5 minutes at 425 degrees F, then lower the temperature to 350 degrees F and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean.
  12. Remove the muffins from the oven, let them cool in the pan for 5 minutes, then remove them from the tins and transfer them to a cooling rack. Let the muffins completely cool before topping them with the glaze.
Glaze:
    Cup of Yum
  1. Add all the ingredients to a medium bowl and stir to combine thoroughly. If the glaze is too thick, add a bit more juice or sugar.
  2. Drizzle over muffins, let it set for a few minutes. Serve and enjoy!

Nutrition Information

Calories 174kcal (9%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0g (0%) Cholesterol 28mg (9%) Sodium 160mg (7%) Potassium 139mg (4%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 115IU (2%) Vitamin C 4.5mg (5%) Calcium 66mg (7%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 174

% Daily Value*

Calories 174kcal 9%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 28mg 9%
Sodium 160mg 7%
Potassium 139mg 3%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 115IU 2%
Vitamin C 4.5mg 5%
Calcium 66mg 7%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.