Cranberry Orange Muffins Recipe
User Reviews
4.9
Cranberry Orange Muffins Recipe
Description
This recipe mixes a classic muffin batter with room temperature butter and sugar creamed until light, then eggs added one at a time with vanilla extract and fresh orange zest for aroma. The dry ingredients include all-purpose flour, baking powder, and salt, sifted together to ensure lightness.
Cranberries tossed lightly with flour to prevent sinking are folded in before baking the muffins until the centers are set and a toothpick comes out clean. This results in moist muffins studded with tart berries and infused with citrus flavor.
An orange glaze made from orange juice and confectioners’ sugar is prepared while the muffins bake, then drizzled on top for a glossy, sweet finish that balances the muffins’ tartness.
These muffins store well at room temperature for a few days or can be individually frozen after initial cooling. Thawing and reheating gently before serving brings out their fresh-baked taste. The glaze can be added before freezing or after thawing according to preference.
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 cranberries or 1 cup (114 g) dried cranberries, fresh
- ½ cup butter room temperature, unsalted
- 1 cup granulated sugar
- 2 large egg room temperature
- 2 teaspoons vanilla extract
- orange zest of 1
- ½ cup milk room temperature
Orange Glaze:
- 2 tablespoons orange juice
- 1 cup confectioners 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.
Notes
- Store cooled muffins under a cake dome at room temperature for 3 to 4 days.
- Freeze muffins individually on a parchment-lined sheet, then transfer to a freezer-safe bag for up to 3 months.
- The orange glaze can be added before freezing or after thawing the muffins.
- Reheat muffins before serving to enhance flavor and texture, or serve at room temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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