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Cranberry Orange Muffins

Cranberry Orange Muffins with Dried Cranberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

The BEST cranberry orange muffins drizzled with orange butter glaze! Bakery-style cranberry orange muffins sprinkled with cinnamon sugar and drizzled with orange glaze are perfect for the holidays!

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

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).

Equipment

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.

The equipment section above contains affiliate links to products I use and love!

Find it online: https://tutti-dolci.com/cranberry-orange-muffins/