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Cranberry Orange Muffins
5 from 4 votes

Cranberry Orange Muffins

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.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 179 kcal
Course: Breakfast, Snacks, Baked Goods, Brunch
Cuisine: American

Ingredients

For the Muffins
  • 1/2 cup butter at room temperature, unsalted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar or dark brown sugar, packed
  • 2 egg at room temperature, large
  • 1/2 cup yogurt low fat or full fat, plain, Greek
  • 2 teaspoons vanilla extract pure
  • orange zest of 2 small
  • 1 all-purpose flour spoon & leveled, 3/4 cups
  • 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 cranberries do not thaw, 1/2 cups, fresh or frozen
For the Glaze
  • 1 cup confectioners’ sugar
  • 3 Tablespoons orange juice

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. 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.
  3. Stir in the yogurt, eggs and vanilla extract and beat until combined. Add the orange zest and mix well.
  4. 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.
  5. Stir in the orange juice and milk and mix until combined and little lumps remain. Gently fold in the cranberries.
  6. 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.
  7. 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.
  8. Remove from the oven and allow them to cool on a cooling rack.
  9. 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.
  10. Drizzle the glaze over the muffins. Serve.

Nutrition Information

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: 12 muffins

Amount Per Serving

Calories 179

% 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.