Cranberry Orange Muffins

Cranberry orange muffins with dried cranberries are perfect for the holidays! Sprinkled with cinnamon sugar and drizzled with sweet orange glaze, these muffins taste like Christmas! Buttermilk and Greek yogurt (or sour cream) ensure a moist, tender crumb and melted butter adds richness. Plenty of fresh orange zest and warming spices balance the tartness of the cranberries. Recipe yields 12 bakery-style muffins.

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There’s nothing better than the scent of freshly baked cranberry orange muffins or homemade cranberry orange scones on Christmas morning.

Like me, you’ll be tempted to inhale one steaming hot from the oven. Singed fingertips are a small price to pay for breakfast bliss, especially when drizzled with sweet orange glaze!

Pro tip: As a timesaver, whisk together the dry ingredients the night before and Christmas breakfast will be ready in less than 20 minutes.

More favorite muffin recipes: Sour cream coffee cake muffins, banana chocolate chip muffins, and bakery style blueberry muffins!

Tips for Perfect Cranberry Orange Muffins

• Use fresh orange zest and juice in this recipe for maximum orange flavor. Orange zest flavors the muffin batter, and you’ll use zest and juice in the orange glaze.
• Place dried cranberries in a bowl and add very warm water. Let stand while making the muffin batter to plump up and rehydrate the dried fruit. If you prefer to use fresh cranberries, chop or quarter them so they mix more easily into the batter.
• Spray a cookie scoop with nonstick spray and use the scoop to evenly portion out the muffin batter. Fill muffin liners 2/3 full of batter and sprinkle the tops evenly with cinnamon-sugar.
• For bakery-style muffins with perfectly domed tops, start out baking at 425°F for a quick burst of heat (this helps give the muffins a nice lift!). Without opening the oven, reduce the temperature to 350°F and bake another 8 to 10 minutes, until tops are set and a tester comes out clean or with a few crumbs attached.
• Cool muffins for 5 minutes in muffin tin before cooling completely on a wire rack.
• To make the orange glaze, whisk together melted butter, salt, fresh orange zest, orange juice, and powdered sugar in a small bowl until smooth.
• Once the muffins are fully cooled, drizzle with orange glaze!

Freezing Tips

Cool cranberry muffins completely on a wire rack, then wrap tightly (unglazed) in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.

To thaw, reheat frozen muffins in the oven. Wrap muffins in foil and warm in a 325°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds. Drizzle with orange glaze or serve with a side of butter!

More cranberry orange recipes you’ll love:

• Cranberry Orange Scones
• Cranberry Orange Shortbread Cookies
• Cranberry Orange Bundt Cake

Cranberry Orange Muffins with Dried Cranberries

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• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Bakery-style cranberry orange muffins with dried cranberries! Sprinkled with cinnamon sugar and topped with orange glaze, these muffins make the best breakfast.

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Ingredients

Muffins

• 3/4 cup dried cranberries
• 1 Tbsp very warm water
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• pinch of cloves
• 1/2 cup buttermilk, at room temperature
• 1/2 cup Greek yogurt or sour cream, at room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, lightly beaten
• 1 tsp vanilla extract
• 2 Tbsp fresh orange zest

Topping

• 2 Tbsp granulated sugar
• 1/2 tsp cinnamon

Glaze

• 1 Tbsp unsalted butter, melted
• pinch of salt
• 2 tsp fresh orange zest
• 2 Tbsp fresh orange juice
• 3/4 cup powdered sugar

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Instructions

1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
2. Combined dried cranberries and warm water in a small bowl; let stand until needed.
3. Make muffins: Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and orange zest in a medium bowl; add wet ingredient to flour mixture and fold in until almost incorporated; fold in dried cranberries.
4. Fill each baking cup 2/3 full of batter. Combine sugar and cinnamon, and sprinkle evenly over muffins.
5. Bake muffins: Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 8 to 9 minutes (for a total baking time of 13 to 14 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
6. Make glaze: Whisk together melted butter, salt, orange zest, orange juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and and let set before serving.
7. Store leftover muffins in an airtight container at room temperature overnight, or tightly covered in the refrigerator up to 3 days (rewarm before serving).

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Equipment

Mixing Bowls

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Muffin Pan

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Notes

Variations: Make this cranberry muffin recipe your own by folding chopped pecans or walnuts into the batter. You can also add some chocolate chips or white chocolate chips.

Freeze muffins: Wrap unglazed muffins tightly in plastic wrap and place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor. When you’re ready to enjoy, reheat in a warm oven (325°F) for 10 minutes or until heated through before serving.