Cranberry Orange Muffins

Cranberry Orange Muffins - Simply the best. A sweet buttery muffin filled with tart, juicy cranberries, orange zest, and an orange glaze.

Cranberry orange muffins are simply the best.  A sweet buttery muffin filled with tart, juicy cranberries, orange zest, and an orange glaze.

Fall is not just for pumpkin flavor. Although I’m a huge fan of pumpkin these muffins are wonderful. I just switched out the flavor profile of our blueberry muffin recipe, which we think is the most amazing muffin.

Cranberry Orange Muffins

Cranberry Orange Muffin flour mixture clear bowl, wet mixture in metal bowl, frozen cranberries in small white bowl

This cranberry orange muffin recipe makes 12 large muffins. I like to use jumbo muffin liners.

Preheat oven to 425 degrees. Spray a standard muffin tin with baking spray or line with paper liners.

In a large bowl combine flour, baking powder, and salt.

Add the eggs and 1 cup of sugar in a medium bowl and whisk until thick and pale. Slowly whisk in the vegetable oil and melted butter, until combined.

Add the buttermilk, vanilla, and orange zest mix until combined.

Toss the 1 1/4 cups of cranberries with the dry ingredients. You can use frozen or fresh cranberries.

Combine the wet with the dry and gently fold just until combined. Do not overmix.

Cranberry Orange Muffins batter in large white liners in muffin tin

Fill the 12 muffin cups, mounding slightly, gently press the remaining cranberries into the top of each muffin.

Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.

baked Cranberry Orange Muffins in a muffin tin

Let cool while you prepare the glaze.

Whisk the glaze ingredients together and drizzle over the top of the muffins.

baked Cranberry Orange Muffins on a white plate with red dots and a red cappuccino cup and saucer

If you drizzle with the glaze while the muffins are really hot it will just melt completely.

Let them cool to the touch.

baked Cranberry Orange Muffin on white plate with red dots

Serve these simply delightful muffins for breakfast and enjoy! The orange flavor just pops in these beauties.

baked Cranberry Orange Muffin on white plate with fork

Try our most popular Bakery Style Pumpkin Muffins!

Cranberry Orange Muffin with Buttermilk Recipe

Cranberry Orange Muffins

Cranberry Orange Muffin Recipe – Simply the best. A sweet buttery muffin filled with tart, juicy cranberries, orange zest, and an orange glaze.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry, muffins, orange
Servings: 12
Calories: 307kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter melted & cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • zest of 1 medium orange
  • 1 1/2 cups fresh or frozen cranberries divided

Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons fresh orange juice
  • zest 1/2 medium orange

Instructions

  • Preheat oven to 425 degrees. Spray a standard muffin tin with baking spray or line with paper liners.

Muffins

  • In a large bowl combine flour, baking powder, and salt.
  • In a medium bowl whisk 1 cup of sugar and 2 eggs until thick and pale. Slowly whisk in the vegetable oil and melted butter, until combined.
  • Add the buttermilk, vanilla, and orange zest mix until combined. Toss 1 1/4 cup fo cranberries in the dry mix.
  • Gently fold the wet mixture into the dry mixture just until combined. (careful to not over mix, it will be lumpy with some dry flour spots).
  • Using ice cream scoop divide the batter among 12 muffin cups.
  • Bake for 16-18 min.
  • Let muffins cool in the muffin tin for 5 minutes. Transfer to a wire rack to continue cooling.
  • Whisk the glaze ingredients together and drizzle over the top of the muffins.

Nutrition

Calories: 307kcal | Carbohydrates: 50g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 231mg | Potassium: 171mg | Fiber: 1g | Sugar: 28g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg

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Recipe slightly adapted from Cook’s Illustrated 

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