Cranberry Orange Muffins
Cranberry orange muffins with orange glaze are a delicious blend of tangy cranberries and zesty orange baked into a moist, fluffy muffin. They're perfect for breakfast or a midday snack.
Servings: 12 Muffins
Calories: 220kcal
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 6 Tablespoons salted butter room temperature
- 1 cup sugar
- Zest of 1 large orange
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk room temperature
- 1 1/2 cup fresh or frozen cranberries
- 1/2 Tablespoon all-purpose flour
Orange Glaze
- 3/4 cup powdered sugar
- 1 Tablespoon fresh orange juice
- 1 teaspoon orange zest
Instructions
Make the Muffins
- Preheat oven to 350 degrees F. Prepare a muffin tin with liners and set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, and orange zest for 2-3 minutes. Add the eggs and vanilla extract and mix again until well-combined.
- Add the flour mixture and mix with a spoon or whisk until almost combined. Add the buttermilk and mix until just combined.
- In a small bowl combine the cranberries and half tablespoon of flour and toss together.
- Add the cranberries to the batter and mix with a rubber spatula until just combined. The batter will be thick.
- Fill each cupcake liner nearly full of batter (at least 3/4 full). You should get 12 muffins from the batter. Don’t underfill.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in the muffin tin before moving to a wire cooling rack to finish cooling.
Make the Glaze
- Make the glaze by whisking all the ingredients together in a small bowl. If your glaze is too thick, add another squeeze of juice. If it’s too thin, add a bit more powdered sugar.
- Drizzle the glaze over the cooled cupcakes.
Notes
How to Store: Unglazed muffins can be stored in an airtight container at room temperature for up to five days. Glazed muffins can be stored for the first day at room temperature, and then moved to the refrigerator in an airtight container for about a week
How to Freeze: These muffins can be frozen for up to two months. I would flash freeze them on a baking sheet first, then store them in a plastic zipper bag tightly sealed in the freezer. Thaw overnight in the refrigerator before serving.
Notes: If you use unsalted butter increase the salt to ¼ teaspoon.
If you use fresh cranberries, the baking time will decrease by about 2-3 minutes. If you use frozen berries, don't thaw them before using them.
Let the glaze set up before storing in an airtight container at room temperature.
If you don’t nearly fill your muffins to the top of the liner they will not have a domed top.
You will have greater rise to these muffins when using room temperature ingredients.
Reserve a few cranberries to press on top of the batter once the liners are filled so some poke up a bit if you want some pretty cranberries on top.
Nutrition
Serving: 1muffin | Calories: 220kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 124mg | Potassium: 42mg | Fiber: 1g | Sugar: 24g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
