Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
Cranberry Orange Muffins feature a blend of fresh cranberries, vibrant orange zest, and warm spices folded into a slightly dense batter made creamy by butter and Greek yogurt. The batter uses a combination of leavening agents — baking soda and powder — to help the muffins rise with a light texture. After mixing the wet and dry ingredients, the batter is portioned into a muffin tin and baked at a high temperature to encourage a golden crust. When cooled, the muffins can be glazed with a simple orange glaze combining powdered sugar, vanilla, and fresh orange juice to add a glossy, sweet citrus touch that complements the muffin's natural flavors. These muffins are suitable for enjoying alongside coffee or tea or as a portable breakfast option. The recipe yields a dozen standard-sized muffins and can be easily doubled or halved depending on need.
Ingredients
- 1/2 cup butter room temperature, unsalted
- 2/3 cup granulated sugar white
- 2 egg room temperature, large
- 1/2 cup Greek yogurt full fat
- 1 teaspoon vanilla extract
- orange zest of 1 large
- 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 cranberries fresh
Orange Glaze
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425F degrees. Line a 12-count muffin pan with cupcake liners. Set aside.
- 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.
- 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.
- 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.
- Beat in the orange zest until combined.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a large bowl and stir to combine.
- Add the flour mixture to the wet ingredients and gently stir in until thoroughly combined.
- Slowly whisk in the orange juice and milk until combined and little lumps remain.
- 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.
- Spoon batter into the prepared muffin pan, filling them to the top. Top each muffin tip with a few more cranberries.
- 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.
- 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:
- 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.
- Drizzle over muffins, let it set for a few minutes. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 174 kcal
% 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.
User Reviews
Overall Rating
5
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