Cranberry Orange Muffins
A delightful combination of sweet and tangy flavors, these tender muffins filled with cranberries and orange zest are perfect for breakfast or as an afternoon snack.
Ingredients
For the Muffins
- 2 cups 2 1/3 cups all-purpose flour (divided) 1 cup for the batter, 2/3 cup for the crumb topping
- 1/3 cup packed light or dark brown sugar For added richness
- 1 tablespoon granulated sugar For added sweetness and texture
- 1/2 teaspoon ground cinnamon Provides a warm, spicy note
- 1/4 cup unsalted butter, melted For flavor and moistness
- 1 teaspoon baking soda To ensure a fluffy rise
- 1 teaspoon baking powder For additional lift
- 1/2 teaspoon salt Enhances flavor
- 1/2 cup unsalted butter, softened For creaminess
- 1/2 cup granulated sugar Melts beautifully into the batter
- 1/4 cup packed light or dark brown sugar For depth of sweetness
- 1 tablespoon orange zest Provides citrusy brightness
- 2 large eggs Bind ingredients together
- 1/2 cup plain yogurt or sour cream Ensures moistness
- 2 teaspoons pure vanilla extract For aroma and flavor
- 2 tablespoons fresh orange juice Amplifies citrus flavor
- 2 tablespoons milk For batter consistency
- 1 and 1/2 cups fresh or frozen cranberries Adds a tangy surprise
- Optional coarse sparkling sugar For a festive finishing touch
For the Glaze
- 1 cup confectioners’ sugar For sweetness
- 2 tablespoons fresh orange juice To drizzle over top
Instructions
Preparation
- Preheat your oven to 425°F (218°C) and prepare your muffin pan by greasing it or lining it with cupcake liners.
- In a small bowl, mix together the brown sugar, granulated sugar, and ground cinnamon with the melted butter to create a crumb topping. Gradually incorporate 2/3 cup of flour until the mixture is crumbly, then set aside.
- In another bowl, whisk together the remaining 1 and 1/4 cups of flour, baking soda, baking powder, cinnamon, and salt.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth and fluffy.
- Add the orange zest, eggs, yogurt, and vanilla extract; beat until well combined.
- Gradually fold the wet mixture into the dry ingredients, adding the fresh orange juice and milk until the batter reaches the perfect consistency. Gently fold in the cranberries.
- Fill the muffin cups around 2/3 full with the batter and sprinkle the crumb topping on each if desired.
Baking
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F (175°C) and bake for an additional 16-19 minutes or until golden brown.
- Allow the muffins to cool slightly in the pan before removing them.
- Drizzle a mixture of confectioners’ sugar and fresh orange juice over the top for a glaze.
Notes
Use room temperature ingredients for better mixing. Do not overmix the batter. For a healthier alternative, try whole wheat flour or Greek yogurt. Avoid thawing frozen cranberries.