Description
These Cranberry Orange Muffins are a delightful blend of tart cranberries and bright orange flavors, perfect for a fresh breakfast or a sweet snack. Soft and moist with a zesty glaze option, these muffins balance sweetness and citrus perfectly.
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
Fruit
- 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 the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine 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.
- Mix wet ingredients: In a large bowl, whisk together the melted and cooled butter, granulated sugar, and brown sugar until smooth and creamy. Then add the eggs one at a time, followed by the fresh orange juice, orange zest, sour cream or Greek yogurt, and vanilla extract. Whisk everything until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to ensure tender muffins.
- Add cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly without mashing.
- Fill the muffin tin: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the muffins cool in the tin for 5 minutes.
- Cool and glaze: Transfer the muffins to a wire rack to cool completely. For the optional glaze, whisk together powdered sugar, orange juice, and orange zest until smooth, then drizzle over the cooled muffins for an extra burst of citrus flavor.
Notes
- You can substitute sour cream with Greek yogurt for a tangier taste and added protein.
- If using frozen cranberries, do not thaw them before adding to the batter to prevent color bleeding.
- The orange glaze is optional but adds a nice sweet citrus finish.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
