Cranberry Orange Muffins are a delightful combination of tart cranberries and zesty orange flavor, perfect for breakfast, snacks, or holiday gatherings. These moist and fluffy muffins are easy to make and bring a burst of fruity goodness with every bite. Whether you’re baking for your family or entertaining guests, this recipe is sure to impress!
Ingredients
- 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 unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup freshly squeezed orange juice
- Zest of 1 orange
- Add-ins:
- 1 cup fresh or frozen cranberries (chopped if large)
- 1/2 cup sour cream or plain Greek yogurt
- Optional Toppings:
- Turbinado sugar for sprinkling on top
Instructions
- Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Combine Wet Ingredients:
In another bowl, beat the melted butter and sugar until well combined. Add the eggs one at a time, mixing after each addition. Stir in the orange juice and orange zest. - Incorporate the Sour Cream and Dry Mixture:
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined; do not overmix. - Fold in the Cranberries:
Gently fold the cranberries into the batter, ensuring they are evenly distributed. - Fill the Muffin Tins:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle turbinado sugar on top for a crunchy finish. - Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and Serve:
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: These muffins are best served warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of coffee or tea.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat in the microwave or oven for a freshly baked taste.
FAQs
1. Can I use dried cranberries instead of fresh or frozen cranberries?
Yes, you can use dried cranberries. Soak them in warm water for 10 minutes to plump them up before folding into the batter.
2. Can I substitute the sour cream with something else?
Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream.
3. How can I make these muffins gluten-free?
To make gluten-free Cranberry Orange Muffins, replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
4. Can I make mini muffins instead of regular-sized ones?
Absolutely! For mini muffins, reduce the baking time to 10-12 minutes and check for doneness with a toothpick.
Enjoy baking and sharing these irresistible Cranberry Orange Muffins!
PrintCRANBERRY ORANGE MUFFINS
Cranberry Orange Muffins are a delightful treat that combines the tartness of cranberries with the bright, citrusy flavor of oranges. These moist and fluffy muffins are perfect for breakfast, brunch, or a snack, especially during the fall and winter months when cranberries are in season
Ingredients
- For the Muffins:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120ml) fresh orange juice
- 1/4 cup (60ml) milk, at room temperature
- 1 tablespoon orange zest (from about 1 large orange)
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (150g) fresh or frozen cranberries, coarsely chopped
- For the Optional Orange Glaze:
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Prepare Wet Ingredients:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs, orange juice, milk, orange zest, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in Cranberries:
- Gently fold the chopped cranberries into the batter until evenly distributed.
- Fill Muffin Tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Optional Orange Glaze:
- In a small bowl, whisk together the confectioners’ sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled muffins before serving.
Notes
- Cranberries:Â If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
- Storage:Â Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing:Â These muffins freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.