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Cranberry Orange Muffins Recipe

Cranberry Orange Muffins Recipe
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★★★★★

5.3 from 17 reviews

These Cranberry Orange Muffins are a delightful blend of tart cranberries and bright orange zest, combined into moist, fluffy muffins with a sweet orange glaze. Perfect for breakfast, brunch, or a snack, these muffins bring a burst of citrus flavor balanced with warm spices like cinnamon and nutmeg.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup white granulated sugar
  • 2 large eggs (room temperature)
  • 1/2 cup Greek yogurt (full fat)
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 2 tablespoons orange juice
  • 2 tablespoons milk

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Add-ins

  • 1 1/2 cups fresh cranberries (can be frozen, do not thaw)

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a 12-count muffin pan with cupcake liners and set aside.
  2. Beat the butter: In a medium mixing bowl, use a mixer fitted with a paddle attachment to beat the unsalted butter at high speed until smooth and creamy, about 1 minute. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  3. Add sugar: Add the white granulated sugar and continue beating at high speed for approximately 2 minutes, until the mixture is thoroughly combined and fluffy. Scrape the sides and bottom of the bowl as needed.
  4. Beat eggs and yogurt: Add in the eggs, Greek yogurt, and vanilla extract. Whisk these ingredients together for about 2 minutes, starting at medium speed and gradually increasing to high speed. Scrape the sides and bottom of the bowl to ensure all ingredients are fully incorporated.
  5. Add orange zest: Beat in the zest of one large orange until evenly distributed throughout the wet mixture.
  6. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well blended.
  7. Add dry ingredients to wet ingredients: Gradually add the dry flour mixture to the wet batter and gently stir until just combined. Avoid overmixing to keep muffins tender.
  8. Stir in juice and milk: Slowly whisk in the orange juice and milk, incorporating them until the batter is smooth with a few small lumps remaining.
  9. Fold in cranberries: Carefully fold the fresh (or frozen, unthawed) cranberries into the batter using a spatula or wooden spoon to distribute evenly without crushing the berries.
  10. Scoop the batter: Spoon the batter into the prepared muffin pan liners, filling each to the top. For extra cranberry flavor and appearance, place a few additional cranberries on the top of each muffin.
  11. Bake the muffins: Place the muffin pan in the oven and bake initially for 5 minutes at 425°F to help rise. Then reduce the temperature to 350°F (175°C) and bake for an additional 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
  13. Make the glaze: In a medium bowl, combine the powdered sugar, 2-3 tablespoons orange juice, and 1 teaspoon vanilla extract. Stir until smooth and well combined. If the glaze is too thick, add a little more orange juice; if too thin, add more powdered sugar.
  14. Glaze and serve: Drizzle the glaze generously over the cooled muffins. Allow the glaze to set for a few minutes, then serve and enjoy the burst of citrusy sweetness with tart cranberries.

Notes

  • You can use frozen cranberries directly without thawing to avoid turning the batter pink and mushy.
  • For a dairy-free version, substitute Greek yogurt with a plant-based alternative like coconut yogurt, and use non-dairy milk.
  • Make sure all refrigerated ingredients are at room temperature before mixing for better texture.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Adding extra orange zest to the glaze intensifies the citrus flavor if desired.

Nutrition

Keywords: cranberry muffins, orange muffins, breakfast muffins, fruit muffins, baked goods, holiday muffins

Find it online: https://lucabites.com/cranberry-orange-muffins-recipe/