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Cranberry Orange Muffins Recipe

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4.3 from 3 reviews

Delightfully moist and flavorful Cranberry Orange Muffins bursting with fresh cranberries and bright orange zest, topped with a sweet orange glaze. Perfect for breakfast, brunch, or a tasty snack, these muffins combine the tartness of cranberries with the citrusy freshness of oranges for a truly irresistible treat.

Ingredients

Dry Ingredients

  • 2 1/2 cups (300g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tablespoons (12g) orange zest
  • 1 tablespoon (12g) baking powder
  • 1/4 teaspoon (1.5g) salt
  • 2 cups (200g) fresh or frozen cranberries

Wet Ingredients

  • 1/2 cup (133.5g) unsalted butter, melted
  • 1 cup (230g) sour cream (plain, unsweetened Greek yogurt can be substituted)
  • 1/2 cup (63g) milk
  • 3 tablespoons (51g) orange juice
  • 2 large eggs
  • 1 teaspoon vanilla extract

Topping & Glaze

  • 2 tablespoons sparkling sugar or turbinado sugar for garnish
  • 3/4 cup (90g) powdered sugar
  • 2 tablespoons (30g) orange juice

Instructions

  1. Preheat Oven: Preheat the oven to 425°F (218°C) and lightly coat a muffin pan with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, orange zest, baking powder, and salt. Toss the cranberries in this flour mixture to evenly coat them and prevent sinking.
  3. Combine Wet Ingredients: In a separate medium-sized bowl, beat the two eggs, then add the melted butter, sour cream, orange juice, and vanilla extract. Mix until well combined.
  4. Combine Mixtures: Add the wet ingredient mixture to the dry ingredients and gently stir to combine, being careful not to over-mix. Some lumps and streaks in the batter are okay to maintain tenderness.
  5. Fill Muffin Pan: Divide the batter evenly among the muffin cups, filling them very full. Sprinkle each muffin top with a pinch of sparkling or turbinado sugar for a crunchy sugar crust.
  6. Bake Muffins: Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for an additional 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Prepare Glaze: While muffins cool, make the glaze by stirring together the powdered sugar and orange juice in a medium bowl until smooth.
  8. Glaze Muffins: Drizzle the orange glaze over the cooled muffins for extra sweetness and citrus flavor.

Notes

  • For a dairy-free alternative, substitute sour cream with a plant-based yogurt and use a dairy-free butter substitute.
  • Frozen cranberries can be used; no need to thaw, just toss them in the flour mixture directly.
  • Do not over-mix the batter to keep the muffins tender and light.
  • The initial high temperature baking helps the muffins rise quickly and creates a nice dome.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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