Go Back
+ servings
Soft and buttery, these cranberry orange muffins are bursting with flavor in every bite!

Cranberry Orange Muffins

Print Recipe
Soft and buttery, these cranberry orange muffins are bursting with flavor in every bite!
Course Snack
Cuisine American
Servings 12 muffins
Calories 272
Author Annalise

Ingredients

  • 1/2 cup unsalted butter (113 grams, 1 stick), softened to room temperature
  • 1/2 cup granulated sugar (100 grams)
  • 1/2 cup dark or light brown sugar (105 grams)
  • Zest of 1 orange
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup whole milk (125 ml)
  • 1 cup fresh cranberries (100 grams)

Glaze:

  • 1 cup powdered sugar (210 grams)
  • 2-3 tablespoons fresh orange juice

Instructions

  • Preheat oven to 425°F. Line a regular muffin pan with paper liners or grease with nonstick baking spray.
  • With an electric mixer, beat butter, sugars, and orange zest until pale and creamy, about 3-4 minutes. Scrape down the bowl as needed.
  • Add eggs one at a time, mixing after each addition. Add vanilla.
  • Combine flour, baking powder, salt and cinnamon in a separate bowl. Add to the butter mixture in 2 additions, alternating with the milk. Mix only until combined.
  • Fold in cranberries.
  • Scoop batter into prepared pan, filling about 2/3 full.
  • Bake for 5 minutes, then reduce oven temperature to 350°F and continue to bake muffins for about 10 minutes more, until muffins are set on top and spring back to the touch.
  • Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
  • To make the glaze, whisk together the powdered sugar and just enough orange juice to make a thick but pourable glaze. Drizzle over muffins and enjoy!

Notes

NOTES:
  • For best results, have all ingredients at room temperature. I take my butter, eggs and milk out of the fridge 30 minutes before baking.
  • These muffins freeze really well. Wrap individually in plastic wrap and store in a ziplock bag in the freezer for up to 1 month. Defrost as needed on the counter for about 20 minutes.

Nutrition

Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 117mg | Potassium: 121mg | Fiber: 1g | Sugar: 28g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg