Description
These Cranberry Orange Muffins are a delightful combination of tart cranberries and refreshing citrus flavors, perfect for breakfast, snacks, or holiday treats.
Ingredients
Scale
For the Muffins:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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
1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Orange Glaze (optional):
1 cup powdered sugar
2–3 tablespoons fresh orange juice
1 teaspoon orange zest (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, orange juice, orange zest, sour cream (or Greek yogurt), and vanilla extract. Whisk until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
- For the optional glaze, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over cooled muffins.
Notes
- The muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For freezing, wrap individually and store in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 150 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30 mg