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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Cranberries: Gently fold in the fresh or frozen cranberries, ensuring even distribution without breaking the berries.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- 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.
- Cool Muffins: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- 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
