Cranberry Orange Muffins
Cranberry Orange Muffins are soft, moist, and bursting with tart cranberries and bright citrus flavor. Topped with a sweet orange glaze or sparkling sugar, these bakery-style muffins make a perfect breakfast, snack, or holiday treat.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup milk or orange juice for extra citrus flavor
- 1 large egg
- 1 tablespoon orange zest from 1 large orange
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen cranberries do not thaw if frozen
Optional Orange Glaze:
- ½ cup powdered sugar
- 1 –2 tablespoons orange juice
- Extra orange zest for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk melted butter, milk (or orange juice), egg, orange zest, and vanilla extract until smooth.
- Combine wet and dry: Pour wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Fold in cranberries: Gently fold cranberries into the batter.
- Bake: Divide batter evenly into muffin cups. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let muffins cool in pan for 5 minutes, then transfer to a wire rack. If desired, drizzle with orange glaze once fully cooled.
Notes
- Use orange juice instead of milk for more citrus punch.
- Sprinkle raw or sparkling sugar on top before baking for a bakery-style finish.
- Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
- Glaze can be swapped with cream cheese frosting for a sweeter touch.