Bakery Style Buttermilk Cranberry Orange Muffins
Bakery-style buttermilk Cranberry orange muffins are simply the best. A sweet, buttery muffin filled with tart, juicy cranberries, orange zest, and an orange glaze.
Why You’ll Love This
Fall is not just for pumpkin flavor. Although I’m a huge fan of pumpkin, these muffins are outstanding. I just switched out the flavor profile of our blueberry muffin recipe, which we think is the most amazing muffin.
- Moist and bursting with bright citrus flavors and tart cranberries!
- Light and fluffy crumb texture.
- An easy cranberry orange recipe made fresh by you with everyday ingredients.
- Just the right amount of sweetness, not loaded down with sugar.
- So much better than Starbucks!
We also love our morning buns, ham and cheese strata, maple bacon french toast, and breakfast sausage cake for feeding our holiday guests!
- All-purpose flour, baking powder, and salt – The base ingredients for the muffins.
- Eggs, buttermilk, unsalted butter, and vegetable oil – Adds moisture, flavor, and structure.
- Vanilla extract, granulated sugar, orange zest – The combination of these provides sweetness and fantastic flavor.
How to Make Cranberry Orange Muffins
This cranberry orange muffin recipe makes 12 large muffins. I like to use jumbo muffin liners.
Preheat the oven to 425 degrees. Spray a standard muffin tin with baking spray or line it with paper liners.
In a large bowl, combine flour, baking powder, and salt.
Add the eggs and 1 cup of sugar to a medium bowl and whisk until thick and pale. Slowly whisk in the vegetable oil and melted butter until combined.
Add the buttermilk, vanilla extract, and orange zest and mix until combined.
Toss 1 1/4 cups of cranberries (reserving 1/4 cup for the tops) with the dry ingredients. You can use frozen or fresh cranberries.
Combine the wet ingredients with the flour mixture and gently fold just until combined. Do not overmix.
Fill the 12 prepared muffin pan cups, mounding slightly, and 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.
Let them cool while you prepare the glaze.
Whisk the glaze ingredients together (powdered sugar, orange juice, and orange zest) and drizzle over the top of the muffins.
If you drizzle with the glaze while the muffins are hot, they will melt completely.
Let them cool to the touch.
Serve these simply delightful cranberry orange muffins for breakfast, and enjoy! The orange flavor pops in these beauties.
- If using frozen cranberries, do not thaw them. Toss them with the dry ingredients just like using fresh berries. This prevents them from dropping to the bottom of the muffins.
- If you want to use dried cranberries, I would soak them in hot water for at least 10 minutes, then pat them dry. The taste and texture won’t be the same as fresh or frozen berries. They will be a bit chewier and sweeter.
- Be sure to fold the dry ingredients into the wet ingredients (DO NOT WHISK or use an electric mixer). You could over-mix the batter resulting in tough, dense muffins.
- I recommend large muffin tin liners, these muffins rise tall.
- You can omit the glaze or sprinkle some turbinado sugar over the tops before baking.
- You can gently fold in 1/2 cup of chopped pecans or walnuts.
- Add 1/2 cup of semi-sweet chocolate chips or white chocolate chips.
Cool completely, then store in an air-tight container for up to 3 days at room temperature. Or refrigerate for up to 5 days.
Yes. Once completely cooled, freeze the muffins on a baking tray until hard, about 1 hour. Then place the muffins in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight or on the counter for about an hour. You can reheat it in the microwave or oven at 350 degrees F for about 10 minutes.
More Delicious Breakfast Muffins Recipes
Bakery Style Buttermilk Cranberry Orange Muffins Recipe
- 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 extract
- zest of 1 medium orange
- 1 1/2 cups fresh or frozen cranberries divided
- 1 cup confectioners’ sugar
- 3 tablespoons fresh orange juice
- zest 1/2 medium orange
- 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.2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon 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.1 cup sugar, 2 large eggs, 1/4 cup vegetable oil, 4 tablespoons unsalted butter
- Add the buttermilk, vanilla, and orange zest mix until combined. Toss 1 1/4 cup fo cranberries in the dry mix.1 cup buttermilk, 2 teaspoons vanilla extract, zest of 1 medium orange, 1 1/2 cups fresh or frozen cranberries
- 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. Fill the 12 muffin cups, mounding slightly, and gently press the remaining cranberries into the top of each muffin.1 1/2 cups fresh or frozen cranberries
- 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.1 cup confectioners’ sugar, 3 tablespoons fresh orange juice, zest 1/2 medium orange
Recipe slightly adapted from Cook’s Illustrated