Cranberry Orange Muffins Recipe
User Reviews
4.9
252 reviews
Excellent
Cranberry Orange Muffins Recipe
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Cranberry Orange Muffins Recipe - Delicious bakery style Cranberry Orange Muffins are full of cranberries and drizzled with a sweet orange glaze! Easy muffin recipe that's breakfast and brunch favorite!
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Ingredients
- 2 cups all-purpose flour + 2 teaspoons (2.5 g) for coating fresh cranberries, if used
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 cups fresh cranberries or 1 cup (114 g) dried cranberries
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- Zest of 1 orange
- ½ cup milk room temperature
Orange Glaze:
- 2 tablespoons orange juice
- 1 cup confectioner's sugar
Instructions
- Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
- Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
- Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about 2/3 to 3/4 full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
- Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
- Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.
Equipments used:
Notes
- Storage and Freezer Instructions:
- To store: Once they've cooled completely, they can be stored underneath a cake dome for 3 to 4 days at room temperature.
- To freeze: Place cooked and cooled muffins onto a parchment-lined baking sheet. Place the baking sheet into the freezer for 30 - 45 minutes so that each muffin individually freezes. Once frozen, transfer the frozen muffins into a zip-top freezer-safe bag or other freezer safe containers and freeze for up to 3 months. If you wish, you can wait about adding the glaze, but they can be frozen with the glaze as well.
- To serve: When ready to serve, simply remove them from the freezer and allow them to thaw completely. I like to serve these warm (but you can serve them at room temperature as well), so I will reheat them a bit before serving
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
57mg
(19%)
Sodium
117mg
(5%)
Potassium
119mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
320IU
(6%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 117mg | 5% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
252 reviews
Excellent
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