Description
These Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. Soft, moist, and lightly sweetened, they’re topped with a crunchy sugar topping or a drizzle of orange glaze. Perfect for the holidays or any time you want a refreshing, bakery-style muffin!
Ingredients
Units
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries, chopped
- 1/2 cup chopped walnuts or pecans (optional)
- For the Topping (Optional):
- 2 tablespoons coarse sugar (for crunch)
- For the Orange Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat Oven & Prep Pan:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease lightly.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients:
- In another bowl, whisk melted butter, orange juice, orange zest, eggs, and vanilla extract.
- Combine & Add Cranberries:
- Add the wet ingredients to the dry ingredients and stir until just combined (don’t overmix).
- Gently fold in chopped cranberries and nuts (if using).
- Fill & Bake:
- Divide batter evenly into the muffin tin, filling about ¾ full.
- Sprinkle coarse sugar on top if desired.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool & Add Glaze (Optional):
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
- If using glaze, whisk powdered sugar, orange juice, and zest, then drizzle over cooled muffins.
Notes
- Fresh vs. Frozen Cranberries: If using frozen cranberries, do not thaw before adding.
- Make-Ahead: Store muffins in an airtight container for 3 days or freeze for up to 3 months.
- Flavor Boost: Add ½ teaspoon almond extract for extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Keywords: Cranberry Orange Muffins, Holiday Muffins, Citrus Muffins, Easy Muffin Recipe, Breakfast Muffins
- Nutrition (Per Muffin)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutrition
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg