Cranberry Orange Muffins
These cranberry orange muffins are moist, buttery and sweet with a bright orange flavor and fresh cranberries in every bite! It's easy to make these bakery-quality muffins at home with a few simple ingredients and no mixer required!
Servings: 12 Muffins
Cost: $7
Ingredients
- ¼ cup salted butter (melted)
- ¼ cup canola oil (or olive oil)
- 1 cup granulated sugar
- ¼ cup orange juice (room temperature)
- ½ cup sour cream (room temperature)
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- 6 ounces fresh cranberries (1 ½ cups cranberries)
- 1 teaspoon orange zest (optional)
Orange Glaze
- 1 Tablespoon orange juice
- 1 teaspoon whole milk
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
- Line 6 wells in 2 standard muffin tins with cupcake liners, spaced evenly apart.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, canola oil, sugar, orange juice sour cream, eggs, and vanilla until smooth.
- Add dry ingredients and whisk until smooth and there are no lumps or pockets of flour.
- Then, fold in the cranberries and orange zest (if desired) until evenly distributed throughout the batter.
- Fill each of the 12 wells (spaced between two muffin pans) with ¼ cup batter.
- Bake the muffins for 5 min at 425 degrees Fahrenheit (218 degrees Celsius), then without opening the oven, reduce the heat to 350 degrees Fahrenheit (177 degrees Celsius) and bake 8-10 minutes or until a toothpick inserted in the center of the muffin comes out clean or with a few large crumbs.
- Remove the muffins from the oven, let cool on a wire rack in the pan for 5 minutes.
- Then, remove the muffins from the pan, carefully releasing the edges with a sharp knife if required, and transfer them to a wire cooling rack to cool completely before glazing. Or, if you want to skip the glaze you can enjoy them warm.
- Make the glaze
- Once the muffins are completely cooled, make the glaze.
- Whisk the glaze ingredients together in a medium bowl until smooth.
- Assemble
- Dip the tops of the muffins into the glaze, or spread it over the tops of the muffins.
- Let them sit at room temperature until the glaze is hardened. Serve.
Video
Notes
Ingredient Notes & Substitutions
- Salted butter. unsalted butter is a great substitute.
- Canola oil. olive oil works well in place of canola.
- Granulated sugar. white sugar or organic cane sugar are both great choices. You could also use light brown sugar.
- Orange juice. use pulp-free, pure orange juice for the best results.
- Sour cream. plain Greek yogurt works great.
- All-purpose flour. make it gluten-free by using a 1:1 all purpose gluten-free baking flour.
- Cranberries. fresh are best, but frozen berries work too. Just be sure to thaw and drain them.
- Glaze: you can use half and half or heavy cream in place of whole milk.
Nutrition
Serving: 1muffin with glaze | Calories: 287kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 234mg | Potassium: 104mg | Fiber: 1g | Sugar: 28g | Vitamin A: 241IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg