Easy Orange Cranberry Muffins
User Reviews
5
Easy Orange Cranberry Muffins
Description
This muffin recipe uses standard baking ingredients including all-purpose flour, baking powder, salt, buttermilk, orange juice, avocado or vegetable oil, eggs, vanilla extract, orange zest, butter, cranberries, and sugar. The dry ingredients are sifted and combined with a creamed butter and sugar mixture to ensure even texture.
The inclusion of both orange zest and juice enhances the citrus flavor, while cranberries contribute tart bursts within each muffin. Baking at 375°F in a lined or greased muffin tin produces muffins with a soft crumb and slightly crisped tops. The coarse sugar sprinkled on top caramelizes and adds texture contrast.
The orange glaze made from powdered sugar mixed with fresh orange juice and optional orange zest can be drizzled over the cooled muffins to increase acidity and sweetness, complementing the cranberries. The result is a muffin suitable for breakfast, brunch, or snack time, featuring balanced acidity and fruitiness with a tender crumb.
Storage notes indicate muffins keep well at room temperature for a couple of days or refrigerated for up to a week. They also freeze well in airtight conditions and reheating is straightforward with a microwave or oven, emphasizing their convenience and make-ahead potential.
Ingredients
For the Orange Cranberry Muffins:
- 375 g all-purpose flour 3 cups
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 100 ml buttermilk , at room temperature
- 40 ml orange juice or buttermilk, fresh
- 80 ml avocado oil or vegetable oil
- 3 large egg room temperature
- 15 ml vanilla extract pure
- 43 g orange zest quantity 1/3 cup
- 80 g butter soft, unsalted
- 312 g Cranberry fresh or frozen, quantity 3 cups
- 300 g granulated sugar 1-½ cups
Additional:
- 60 g turbinado sugar for sprinkling
For the Orange Glaze:
- 125 g powdered sugar also known as confectioners' sugar or icing sugar, quantity 1 cup
- 2 to 3 tablespoons orange juice freshly squeezed
- orange optional, for extra flavor, zest from 1
Instructions
For the Orange Cranberry Muffins:
- Preheat the oven to 375 °F. Line a (2) 12-cup muffin pan with paper liners or coat them with non-stick cooking spray. Sift together the flour and baking powder in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, granulated sugar, and salt on medium speed. Scraping down the bowl occasionally until the mixture is smooth and light in color, about 5 minutes.
- Whisk together the eggs, buttermilk, orange juice, vanilla and oil. Add to the butter-sugar mixture in two or three additions, mixing after each addition until fully incorporated and scraping down the bowl as needed.
- Add the sifted dry ingredients and mix on low speed until evenly moistened. Fold in the cranberries. Divide the batter evenly into each cup in the prepared muffin pan, filling them three-quarters full. Gently tap the filled tin to release any air bubbles. Sprinkles with coarse sugar.
- Bake the Orange Cranberry muffins at 375°F /191°C and until a skewer inserted near the center of the muffin comes out clean, about 30 minutes. Cool the muffins in the tin for a few minutes, then transfer to a rack to cool completely.
For the Orange Glaze (optional):
- In a mixing bowl, sift the powdered sugar to remove any lumps and make it smooth. Add freshly squeezed orange juice and grated orange zest (if using) to the powdered sugar. Mix these ingredients together until well combined. If the glaze seems too thick, gradually add orange juice, starting with 1 tablespoon. Stir well after each addition until you reach your desired glaze consistency.
- You can make it thinner or thicker by adjusting the amount of orange juice. Optionally, add vanilla extract for a subtle vanilla flavor that complements the orange. Once you've achieved the desired consistency and flavor, your orange glaze is ready to use. Drizzle the glaze over your orange cranberry muffins while they are still warm. Use a spoon or a small spatula to help spread it evenly. Allow the glaze to set for a few minutes before serving. It will slightly harden as it cools.
- Camila's Quick Note: For an alternative to sugar, replace it with 360g of streusel topping. This muffin base can serve as a versatile foundation for various muffin varieties, including:
- Blueberry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of blueberries (fresh or frozen). Follow the remaining ingredients and instructions as stated above.
- Mixed Berry Muffins: Omit the cranberries and lemon zest, and instead, fold in 340g of mixed berries (fresh or frozen). Mixed berries could include raspberries, blueberries, chopped strawberries, or quartered blackberries. Follow the remaining ingredients and instructions as stated above.
Notes
- Store muffins at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
- Reheat muffins either by microwaving briefly or warming in a 350°F oven wrapped in aluminum foil, avoiding overheating to prevent toughness.
- Freeze muffins in airtight containers or freezer bags for up to 3 months; thaw at room temperature for several hours before serving.
User Reviews
Overall Rating
5
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