Cranberry Orange Muffins Recipe

Glazed cranberry orange muffin on a black plate surrounded by fresh cranberries.

4.80 from 5 votes

Cranberry Orange Muffins Recipe

A wholesome twist on a classic, these buttery, golden Cranberry Orange Muffins are naturally delicious. Tart cranberries and citrus make them perfect with coffee on chilly mornings.

Prep Time15

Cook Time25

Total Time40

Course: Breads & Muffins

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 134kcal

Author: Andrea

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 large eggs
1/4 cup orange marmalade
1 ½ cup fresh cranberries or frozen cranberries

For the Orange Glaze

1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon orange zest

Instructions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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 melted 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 combined. Gently fold in the orange marmalade and cranberries. Scoop the batter into the prepared muffin tins, filling each liner ¾ of the way full.
Bake for 25 minutes, or until the tops and edges begin to brown. Remove the muffins from the oven and let cool in the pans for 5 minutes before transferring 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 for 5 minutes before serving.

Notes

I’ll be honest with you all: when I heard the new GYCO challenge from White Lights on Wednesday was all about cranberries, I felt a little nervous.

STORE unglazed muffins in an airtight container at room temperature for up to 5 days. Glazed muffins last up to a day at room temperature or up to a week in the fridge when stored in an airtight container.

For longer storage, FREEZE muffins in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge or for an hour at room temperature, then REHEAT in the microwave for 30 seconds or in the oven at 350°F (175°C) for about 10 minutes.

Nutrition