Cranberry Orange Muffin Recipe
Vibrant Cranberry Orange muffins have the perfect balance of sweet + tart. They are perfect to serve any time of day!
Servings: 24 servings
Calories: 134kcal
Ingredients
For the muffins:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter melted
- 1 cup + 2 tablespoons sugar
- 1/4 cup sour cream at room temperature
- 3/4 cup whole milk at room temperature
- 1 teaspoon vanilla bean paste
- 2 teaspoons orange extract
- Zest of one orange
- 2 eggs
- 1/4 cup orange marmalade
- 1 1/2 cups fresh or frozen cranberries
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees. Line two muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, beat together the butter, sugar, sour cream, and milk until smooth. Add the vanilla bean paste, orange extract, and orange zest. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients to the wet ingredients, and mix until just combined. Gently fold in the orange marmalade and cranberries. Scoop the batter into the prepared muffin tins, filling 3/4 of the way full.
- Bake 25 minutes, until the tops and edges began to brown. Remove the muffins from the oven and let cool in the pans for five minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, and orange zest. Dip the muffins into the glaze, swirling them to remove any excess glaze. Let sit five minutes before serving.
Nutrition
Serving: 1muffin | Calories: 134kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 127mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg