Dessertsbeyondfrosting
Cranberry Orange Muffins
These moist, fluffy cranberry orange muffins are full of real orange juice, fresh zest, and juicy, sweet-tart cranberries that burst with every bite. They're easy to make and finished with a creamy orange glaze.
👥 12 Servings⏱️ Prep & Cook: 39 min⏳ Prep: 20 min🔥 Cook: 19 min👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- wooden spoon
- oven
- pan
📝 Preparation Steps
1
For the Muffins
2
In a large bowl, combine the flour, baking powder, baking soda, and salt to a medium or large bowl, and whisk together until they are thoroughly combined.
3
In a separate large bowl, add the sugar and orange zest. Use your fingers to rub the zest into the sugar. Add in the oil and butter, and use an electric mixer to mix until fluffy.
4
Next, add the eggs one at a time and mix until the last egg is just combined. Mix in the sour cream and orange juice until combined.
(360g) all-purpose flour3 cups(10g) baking powder3 teaspoons(190g) granulated sugar1 cup(42g) unsalted butter, melted and cooled3 tablespoonsLarge eggs, at room temperature2(30ml) fresh-squeezed orange juice2 tablespoons(130 grams) powdered sugar, sifted1 cup(30 ml) fresh orange juice2 tablespoons
5
Fold about ⅓ of the dry ingredients into the wet ingredients with a wooden spoon or silicone spatula, then pour in about ¼ cup of the buttermilk and stir. Continue alternating the dry ingredients and buttermilk until everything is incorporated and all of the ingredients are just combined. Try not to overmix. The batter will be thick.
6
Fold in the cranberries, then cover the bowl loosely with plastic wrap or a tea towel. Let it rest at room temperature for ⏱️ 45 minutes. While the batter is resting, preheat the oven to 425°F.
7
Line two (12-cup) muffin tins with 6 liners each, one in every other cup. Use a cookie scoop to fill each liner to the top, about 4 ½ tablespoons of batter each.
8
First bake at 425°F for ⏱️ 5-6 minutes. Then, without opening the oven, lower the temperature to 350°F, and bake for another ⏱️ 12-13 minutes or until the muffins are tall and a toothpick inserted in the center of the muffins comes out clean.
9
Let the muffins rest in the pan for ⏱️ 10-15 minutes, then transfer to a cooling rack and let them cool to room temperature.
10
For the Orange Glaze
11
Stir the powdered sugar, orange juice, and salt (optional) in a small bowl until smooth. Drizzle over the cooled muffins. For a thicker glaze, stir in 1 tablespoon of powdered sugar at a time until the desired consistency is reached. For a thinner, stir in 1 tablespoon of milk at a time.
Nutrition Facts
calories
383 calories
fat Content
10.5 g
serving Size
1 Muffins
fiber Content
2 g
sugar Content
42.4 g
sodium Content
377.7 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
44.1 mg
carbohydrate Content
70 g
saturated Fat Content
6.8 g
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