Description
Delight your taste buds with these Cranberry Orange Muffins that are bursting with citrus flavors and juicy cranberries. These tender, moist muffins topped with a zesty orange glaze make for a perfect breakfast treat or a delightful snack.
Ingredients
Scale
Dry Ingredients:
- 3 cups (360g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
Wet Ingredients:
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (199g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon orange extract (optional)
- 1 cup (227g) full-fat sour cream, room temperature
- 1/3 cup (76ml) orange juice
- 2 cups fresh or frozen cranberries (if using frozen, do not thaw)
For the Orange Glaze (Optional):
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed orange juice (more if needed)
- 1 teaspoon orange zest, finely grated
Instructions
- Prepare the Muffin Tin: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick baking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom. Set aside.
- Cream Butter and Sugar: In a separate bowl, beat together the butter, granulated sugar, brown sugar, orange zest, vanilla extract, and orange extract. Scrape down the sides of the bowl as needed.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl again to ensure everything is evenly mixed.
- Combine Wet and Dry Ingredients: Whisk together the sour cream and orange juice. Alternate adding the dry flour mixture and the sour cream mixture to the batter, starting and ending with the dry ingredients. Mix gently.
- Add Cranberries: Gently fold the cranberries into the batter until evenly distributed.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake the Muffins: Bake for 25 to 27 minutes until golden brown. Cool in the pan for 10 minutes before transferring to a cooling rack.
- Prepare the Orange Glaze (Optional): Combine confectioners’ sugar, orange juice, and orange zest. Drizzle over the muffins before serving.
Notes
- You can use fresh or frozen cranberries for this recipe.
- Adjust the amount of orange juice in the glaze to reach your desired consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Cranberry Orange Muffins, Breakfast, Citrus Muffins, Baking, Orange Glaze
