Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
The Cranberry Orange Muffins recipe combines dry ingredients including flour, sugar, baking powder, and salt with orange zest. Wet ingredients including buttermilk, vegetable oil, eggs, fresh orange juice, and vanilla are mixed separately and then folded into the dry mixture along with halved fresh cranberries. After baking at 350°F for 20-26 minutes, the muffins are topped with a simple glaze made from powdered sugar, orange juice, and optional orange zest for brightness.
The muffins have a tender texture with bursts of juicy cranberry and a fresh orange aroma throughout. The orange glaze adds a subtle sweetness and additional citrus flavor that complements the tart berries.
These muffins are versatile: dried cranberries or other berries like raspberries or blueberries can be substituted. They can be baked in mini or jumbo muffin sizes with adjusted baking times. Muffins can be frozen once cooled and reheated briefly, offering convenient make-ahead options.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoons baking powder
- 1 cup granulated sugar
- orange zest of 1
- ¾ cups buttermilk
- 1/2 cup vegetable oil or canola oil
- 2 egg room temperature, large
- 1 Tablespoons orange juice fresh
- 1 teaspoon vanilla extract
- 1 cup cranberries halved (cut before measuring, fresh
Orange Glaze:
- 1/3 cup powdered sugar
- ½ - 1 teaspoons orange juice fresh
- pinch orange zest , optional
Instructions
- Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
- Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
- Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
- Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.
Notes
- Substitute fresh cranberries with dried cranberries or other berries like raspberries or blueberries to vary the muffin flavor.
- Adjust baking time for mini muffins to approximately 11-13 minutes; use a toothpick to test for doneness.
- For jumbo muffins, divide batter among 10 cups and extend baking time accordingly.
- Cool completely before freezing muffins; store in airtight containers for up to 3 months and thaw at room temperature or warm briefly in a microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 160kcal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 159mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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