Cranberry Orange Muffins
These bakery-style Cranberry Orange Muffins are fluffy and packed with fresh cranberries and zesty orange flavor. We love them for a festive breakfast or snack, perfect for the holidays.
Servings: 12
Calories: 160kcal
Cost: 4
Recipe Link
Equipment
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoons baking powder
- 1 cup granulated sugar
- Zest of 1 orange
- ¾ cups buttermilk
- 1/2 cup oil (vegetable, canola or avocado oil)
- 2 large eggs room temperature*
- 1 Tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries , halved (cut before measuring) or use dried Cranberries
Orange Glaze:
- 1/3 cup powdered sugar
- ½ - 1 teaspoons fresh orange juice
- pinch orange zest , optional
Instructions
- Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
- Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 cup granulated sugar, Zest of 1 orange, 1 teaspoons baking powder
- Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.¾ cups buttermilk, 1/2 cup oil, 2 large eggs, 1 Tablespoons fresh orange juice, 1 teaspoon vanilla extract
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.1 cup fresh cranberries
- Spoon batter into prepared muffin pan and bake for 20-26 minutes. Makes 12 muffins.
- Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.1/3 cup powdered sugar, ½ - 1 teaspoons fresh orange juice, pinch orange zest
Video
Notes
Cranberry Substitute: You could use dried cranberries, if you don't have fresh, or try substituting fresh or frozen raspberries or blueberries, for a fun flavor twist.
Mini Muffins: For mini muffins, bake at 350°F (177°C) for about 11-13 minutes or until baked through. Use a toothpick to test for doneness.
Jumbo Cranberry Orange Muffins: for larger, bakery style muffins, divide batter between 10 muffin cups, instead of 12.
Cranberry Orange Loaf: follow this Cranberry Orange Bread recipe.
Freezing Instructions: Allow muffins to cool completely, then place in an airtight container of freezer bag for up to 3 months. Thaw at room temperature, or rewarm in the microwave for a few seconds.
Nutrition
Serving: 12g | Calories: 160kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 159mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
