Description
These Cranberry Orange Muffins are a delightful combination of tangy cranberries and fresh orange zest, perfect for a breakfast treat or snack. Soft, moist, and bursting with citrus flavor, these muffins are topped with an optional sweet orange glaze for an extra touch of deliciousness.
Ingredients
Scale
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 granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1/2 cup fresh orange juice (about 1 large orange)
- 1 tablespoon orange zest
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with the granulated sugar and brown sugar until smooth. Then add the eggs, fresh orange juice, orange zest, sour cream or Greek yogurt, and vanilla extract. Whisk everything together until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries, ensuring they are evenly distributed throughout the batter without crushing them.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the tin for about 5 minutes.
- Cool and Glaze: Transfer the muffins to a wire rack to cool completely. For the optional glaze, whisk together the powdered sugar, 2-3 tablespoons of fresh orange juice, and optional orange zest until smooth. Drizzle the glaze over the cooled muffins for added sweetness and flavor.
Notes
- If using frozen cranberries, do not thaw before adding to the batter to prevent color bleeding and sogginess.
- Do not overmix the batter to maintain a light and fluffy texture.
- The glaze is optional but adds a lovely citrusy sweetness to the muffins.
- You can substitute sour cream with Greek yogurt for a tangier flavor and slightly healthier option.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
