Cranberry Orange Muffins Recipe

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There is something truly magical about the combination of bright, tangy cranberries and zesty orange in a muffin, and this Cranberry Orange Muffins Recipe perfectly captures that delicious harmony. Bursting with fresh flavors and boasting a tender crumb, these muffins bring a joyful pop of color and citrusy cheer to any breakfast table or afternoon snack. The sweet-tart cranberries balance beautifully with the subtle sweetness of the orange zest and juice, making every bite feel like a little celebration. Whether you’re baking for company or simply craving a cozy treat, this recipe is sure to become one of your go-to favorites.

Ingredients You’ll Need

Ingredients You’ll Need

Getting the ingredients right is the first step to crafting these delightful muffins. Each component plays a vital role in building layers of flavor, texture, and that irresistible aroma that will fill your kitchen.

• 2 cups all-purpose flour: The base that gives structure and tenderness to the muffins.
• 1 teaspoon baking powder: Provides the gentle lift that keeps muffins light and airy.
• 1/2 teaspoon baking soda: Works with the acidic ingredients to ensure perfect rise and crumb.
• 1/4 teaspoon salt: Enhances all the flavors, balancing the sweetness and tartness.
• 1/2 cup granulated sugar: Adds bright, clean sweetness to complement the fruits.
• 1/2 cup brown sugar, packed: Brings a subtle caramel warmth that deepens the muffin’s flavor.
• 1/2 cup unsalted butter, melted and cooled: Keeps the muffins moist with a rich buttery taste.
• 2 large eggs: Bind everything together and add moisture for a tender crumb.
• 1/2 cup fresh orange juice (about 1 large orange): The secret zing that infuses the muffins with fresh citrus brightness.
• 1 tablespoon orange zest: Intensifies the orange flavor and adds vibrant aroma.
• 1/2 cup sour cream or Greek yogurt: Adds lovely tang and moisture while keeping the muffins soft.
• 1 teaspoon vanilla extract: Enhances all flavors with a warm, comforting note.
• 1 1/2 cups fresh or frozen cranberries: The star ingredient, delivering tart bursts of flavor and festive color.
• 1 cup powdered sugar: For the optional glaze to add a sweet finishing touch.
• 2-3 tablespoons fresh orange juice: Mixed into the glaze for that citrus sparkle.
• 1 teaspoon orange zest (optional): Sprinkled on the glaze to tie the whole flavor together.

How to Make Cranberry Orange Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 375°F (190°C), a key step in ensuring even baking from the moment the batter hits the pan. Line a 12-cup muffin tin with paper liners or lightly grease it to guarantee your muffins come out perfectly without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This dry blend provides the structure and lift your muffins need, so give it a good mix to evenly distribute everything.

Step 3: Combine Wet Ingredients

In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth and glossy. Then, add the eggs one at a time, followed by fresh orange juice, orange zest, sour cream (or Greek yogurt), and vanilla extract. Whisk everything together until you have a luscious, well-blended batter that’s bursting with flavor.

Step 4: Bring the Batter Together

Slowly add the dry ingredients to the wet mixture, stirring carefully just until combined. Overmixing can make muffins tough, so stir gently to keep that tender crumb intact.

Step 5: Fold in the Cranberries

Gently fold in the fresh or frozen cranberries, distributing them evenly without bursting their juicy skins. These little jewels add tartness and a delightful pop in every bite.

Step 6: Fill the Muffin Cups and Bake

Spoon the batter into your prepared muffin tin, filling each cup about three quarters full. Bake in your preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Add the Optional Orange Glaze

For an extra touch of sweetness and citrus, whisk together powdered sugar, fresh orange juice, and optional orange zest until smooth. Drizzle this glaze over your cooled muffins to make them shine even brighter and add a subtle sugary finish.

How to Serve Cranberry Orange Muffins Recipe

Garnishes

Top your muffins with an extra sprinkle of orange zest or a few whole cranberries before serving to elevate their appeal and add a fresh burst of color and flavor. A light dusting of powdered sugar can also add a pretty snowy effect that’s perfect for festive occasions.

Side Dishes

Cranberry Orange Muffins pair wonderfully with a simple spread of softened butter, clover honey, or cream cheese for balance. Serve alongside a steaming cup of coffee, herbal tea, or a glass of freshly squeezed orange juice to complement the citrus notes and create a perfectly rounded breakfast or snack.

Creative Ways to Present

For a fun twist, serve these muffins warm with a dollop of whipped cream or alongside a bowl of mixed fresh berries for a fruit-forward brunch option. You can also slice them in half and use as a base for mini breakfast sandwiches with smoked turkey or cream cheese for a savory-sweet flavor dance.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh batch, store leftover Cranberry Orange Muffins in an airtight container at room temperature for up to two days. This keeps them soft and moist without drying out.

Freezing

If you want to prepare ahead or save extras, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap and place in a resealable freezer bag for up to three months. Thaw overnight in the fridge or at room temperature before serving.

Reheating

To enjoy your Cranberry Orange Muffins Recipe warm and fresh-tasting, pop them in a preheated oven at 325°F (165°C) for about 5-7 minutes or microwave for 20-30 seconds. This gently refreshes their tender texture and revives those lively citrus aromas.

FAQs

Can I use frozen cranberries in this recipe?

Absolutely! Frozen cranberries can be used straight from the freezer without thawing. This helps prevent the berries from bleeding too much color into the batter and keeps those delicious pops of tartness intact.

What if I don’t have sour cream; can I substitute something else?

You can swap sour cream for Greek yogurt in equal amounts. Both add moisture and a subtle tanginess that enriches the muffins’ flavor and texture beautifully.

Is it necessary to add orange zest?

While the orange zest is optional, it really packs a punch of citrus aroma and brightens the muffins. Using zest intensifies the orange flavor beyond just the juice and is well worth including if you want the full flavor experience.

How do I prevent my muffins from being dense?

The key is not to overmix after adding the dry ingredients. Stir just until everything is incorporated; some lumps are perfectly fine. Also, fresh baking powder and soda ensure good rise for tender, fluffy muffins.

Can I make the glaze nut-free and dairy-free?

Yes! The glaze consists only of powdered sugar and orange juice (with optional orange zest) and contains no nuts or dairy, making it suitable for most dietary needs. It’s a light and fresh finish that adds charm without allergens.

Final Thoughts

I can’t recommend this Cranberry Orange Muffins Recipe enough for anyone who loves uplifting, fruity baked goods. It’s straightforward enough for a weekday treat but special enough to impress guests or brighten holidays. The fusion of tart cranberries and sunny orange makes every bite sing with flavor and warmth. Give these muffins a try—you’ll be reaching for this recipe again and again, just like me!

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Cranberry Orange Muffins Recipe

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4.3 from 33 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 12 muffins 1x

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Description

These Cranberry Orange Muffins combine tart cranberries with bright orange flavor, making for a moist and flavorful muffin perfect for breakfast or snack time. With a soft crumb and a hint of citrus glaze, they offer a delightful balance of sweetness and tang.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup fresh orange juice (about 1 large orange)
• 1 tablespoon orange zest
• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract

Main Add-ins

• 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)

Optional Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• 1 teaspoon orange zest (optional)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
3. Combine Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with granulated sugar and brown sugar until smooth. Add the eggs, fresh orange juice, orange zest, sour cream (or Greek yogurt), and vanilla extract, whisking until all are well combined.
4. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined to avoid overmixing, which can make muffins tough.
5. Add Cranberries: Gently fold in the fresh or frozen cranberries, ensuring even distribution without breaking the berries.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
8. Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Optional Glaze: Whisk together powdered sugar, 2-3 tablespoons fresh orange juice, and optional orange zest until smooth. Drizzle this glaze over the cooled muffins for added sweetness and citrus flavor.

Notes

• If using frozen cranberries, do not thaw before folding them into the batter to prevent color bleeding.
• Do not overmix the batter to keep the muffins light and fluffy.
• You can substitute sour cream with Greek yogurt for a tangy flavor and added moisture.
• The glaze is optional but adds a lovely finishing touch and extra citrus brightness.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American