Cranberry Orange Muffin Recipe
Made with freshly squeezed orange juice and your choice of fresh or dried cranberries, these cranberry orange muffins can be made any time of year!
Ingredients
Cranberry Orange Muffins
- 1 ¼ cups sweetened dried cranberries (160 grams)
- 1 cup plus 3 tablespoons fresh orange juice divided (see note)
- 2 cups all-purpose flour spooned & leveled (250 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened (113 grams; 1 stick)
- ½ cup granulated sugar (100 grams)
- ⅓ cup packed light brown sugar (67 grams)
- 1 tablespoon freshly grated orange zest
- 2 large eggs at room temperature
- ½ cup sour cream or plain Greek yogurt at room temperature (120 grams)
- 2 teaspoons pure vanilla extract
- ⅓ cup whole milk at room temperature (80 ml)
Orange Glaze
- 1 cup powdered sugar (120 grams)
- 1 ½ to 2 tablespoons fresh orange juice
Instructions
- To make the cranberry orange muffins: Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners and set aside.
- Add the dried cranberries to a large heat-safe bowl. Place 1 cup of the orange juice in a separate microwave-safe measuring cup and heat in the microwave until it’s hot (this should take about 60 to 90 seconds). You can also heat the orange juice on the stove, but I find the microwave to be a little easier! Pour the orange juice over the dried cranberries and gently stir them. Set aside to cool.1 ¼ cups sweetened dried cranberries, 1 cup plus 3 tablespoons fresh orange juice
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, granulated sugar, brown sugar, and orange zest together for 2 to 3 minutes until light and fluffy.½ cup unsalted butter, ½ cup granulated sugar, ⅓ cup packed light brown sugar, 1 tablespoon freshly grated orange zest
- Add the eggs, one at a time, mixing well after each addition. Stop and scrape down the sides of the bowl, then mix in the sour cream and vanilla extract.2 large eggs, ½ cup sour cream or plain Greek yogurt, 2 teaspoons pure vanilla extract
- Add half of the dry ingredients to the wet ingredients and mix until just combined, then mix in the milk and remaining 3 tablespoons of fresh orange juice. Add the last half of the dry ingredients and mix until just combined. Use a rubber spatula to scrape around the sides and bottom of the bowl to make sure everything is thoroughly mixed together.⅓ cup whole milk
- Strain the excess orange juice from the dried cranberries, then gently fold them into the batter.
- Distribute the batter evenly between all 12 liners, filling each one all the way to the top.
- Bake for 18 to 23 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes, then carefully remove the muffins from the pan, and transfer to a wire rack to cool completely.
- To make the orange glaze: In a large mixing bowl or measuring cup, whisk together the powdered sugar and 1 ½ tablespoons of orange juice until well combined and no lumps remain. If the glaze is too thick, add a little more orange juice to thin it out. If the glaze is too thin, add more powdered sugar to thicken it.1 cup powdered sugar, 1 ½ to 2 tablespoons fresh orange juice
- Drizzle the glaze on top of all 12 muffins and set aside for 10 to 15 minutes to allow the glaze to harden.
Video
Notes
Cranberries: The dried cranberries may be replaced with 1 ½ cups (150 grams) of fresh or frozen cranberries. If using fresh/frozen cranberries, you can skip soaking them in orange juice and just gently fold them into the muffin batter.
Orange Juice: I buy an 8 ounce bottle of fresh orange juice to soak the dried cranberries in and use freshly squeezed orange juice for the muffin batter and icing.
Storage Instructions: Muffins may be stored in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Muffins will freeze well for 2 to 3 months. Thaw to room temperature before serving.