Cranberry Orange Muffins are easy to make, loaded with orange zest and juice, and drizzled with a sweet citrus glaze! They're a delicious breakfast treat!
Category:
Breakfast
Cuisine:
American
Keyword:
cranberry orange muffins
Servings: 12muffins
Calories Per Serving: 255kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the muffins:
1/2cupunsalted butter(room temperature/soft)
1/2cupgranulated sugar
1/4cuplight or brown sugar, packed
2large eggs(room temp. is best)
1/2cupplain yogurt(I used Greek)
2teaspoonsvanilla extract
zest from 2 oranges
1 3/4cupsall purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonground cinnamon
1/2teaspoonsalt
2Tablespoonsorange juice
2Tablespoonsmilk
1 1/2cupsfresh or frozen cranberries(if frozen, do not thaw!)
Line a 12 count muffin pan with paper liners. Spray each liner with non-stick spray. If not using liners, spray pan with non-stick spray. Set muffin pan aside.
Preheat your oven to 425 degrees F.
In the bowl of a stand mixer (or in a medium sized bowl using a handheld mixer), beat soft butter until smooth (on high speed), for about one minute. Add the granulated and brown sugars and continue beating for approximately 1-2 minutes, until fully combined. Add eggs, yogurt, and the vanilla extract; beat until combined. Scrape down the sides of the bowl, if needed. Add the orange zest and combine. Remove bowl and set aside.
In a large mixing bowl, whisk together all purpose flour, baking powder, baking soda, cinnamon and salt. Pour the wet ingredients into the bowl of dry ingredients and mix well. Add the orange juice and the milk; stir until fairly smooth (you might have some little lumps (that's okay).
Fold in the fresh or frozen cranberries (saving 24 to garnish muffins with), only until mixed in. Do not overmix.
Distribute the batter into the muffin cups (they will almost be filled to the top). Add a couple of cranberries to the top of each muffin.
Bake muffins at 425 degrees for 5 minutes, then reduce heat in oven to 350 degrees, and bake for an additional 18-20 minutes, until done and golden in color. Remove pan from oven. After muffins have cooled a couple minutes, remove them to a wire rack (with aluminum foil or wax paper underneath to completely cool.
While muffins are cooking or cooling, make the citrus drizzle by mixing orange juice and powdered sugar together in a small bowl. Decoratively drizzle the glaze over warm muffins. Let muffin drizzle cool and firm up before serving! Enjoy!
Recipe Notes
If you wrap the muffins really well with plastic wrap and aluminum foil, you should be able to freeze them for up to 2 months.
Nutrition Facts
Cranberry Orange Muffins
Amount Per Serving (1 muffin)
Calories 255Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 207mg9%
Potassium 101mg3%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 310IU6%
Vitamin C 7.9mg10%
Calcium 45mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.