Delish Cranberry Orange Muffins
Tender, bakery-style cranberry orange muffins bursting with tart cranberries and bright citrus, topped with crunchy sugar and an optional orange glaze.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1 tablespoon orange zest zest of 1 large orange
- 0.5 cup fresh orange juice
- 0.75 cup buttermilk room temperature
- 0.5 cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cup cranberries fresh or frozen, halved
- 2 tablespoon turbinado sugar for topping, optional
- 0.5 cup powdered sugar for optional glaze
- 1 tablespoon fresh orange juice for optional glaze
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and orange zest until well combined.
- In a separate bowl, whisk eggs, buttermilk, orange juice, and vanilla. Slowly whisk in melted butter until smooth.
- Pour wet ingredients into dry and stir gently just until a few streaks of flour remain. Fold in cranberries; do not overmix.
- Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar if using.
- Bake 16 to 18 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
- For the optional glaze, whisk powdered sugar with orange juice until smooth and drizzle over warm or cooled muffins.
Notes
For extra orange flavor, increase zest to 2 tablespoons. If using frozen cranberries, do not thaw; toss them in directly. Store muffins airtight at room temperature for up to 2 days, or freeze up to 2 months.