These sweet and tangy Cranberry Orange Muffins are the perfect breakfast treat! Studded with fresh or dried cranberries, orange juice, orange zest, and drizzled with an optional orange glaze!
These cranberry orange muffins are the perfect breakfast, brunch, or snacking treat! They are also really pretty to look at, especially if you use fresh cranberries! Fresh cranberries aren’t always in season so I wanted to make these with dried as well, which is what you see in these pictures.
I love making muffins because they are a quick snack for after school and they use simple ingredients that I usually have on hand. We really enjoy these Blueberry Banana Muffins with breakfast or for an after-school snack. Or these Raisin Bran Muffins which makes a big batch of batter that you can keep in your fridge!
Cranberry Orange Muffins Are:
- Made with simple and easy to find ingredients.
- Sweet and tangy, buttery, moist, and soft.
- Super easy to make (my kids can make these on their own!)
- No special equipment is needed and made in 1 bowl!
Ingredients For Cranberry Orange Muffins:
ALL-PURPOSE FLOUR: I am using all-purpose but you can replace 1/2 of the flour with whole wheat if you like. It will make the muffins a little denser.
BAKING POWDER: Helps the muffins rise.
CINNAMON, NUTMEG, VANILLA, AND SALT: All provide flavor to the muffins.
MELTED BUTTER: Butter or oil provides fat to the muffin to keep the tender and also add moisture. Butter also provides flavor.
ORANGE JUICE AND ZEST: The zest from 1 large orange and fresh orange juice gives it a nice orange flavor that compliments the cranberries!
CRANBERRIES: Use dried, fresh, or frozen for this recipe! If using frozen do not thaw before using.
EGGS: Provide structure and help hold the muffin together.
SOUR CREAM: Provides moisture to the muffins because no one likes a dry muffin!
PRO TIP! How To Create Tall Muffin Tops:
I have been making muffins since I was a little girl and some didn’t always turn out nice and tall. As I got older I started paying attention to the recipes I was using and discovered a few things that led to taller muffins.
- You need a thick batter for the muffins to rise nice and tall. If the batter is too thin they spread out instead of lifting up.
- Fill your muffin tin or liners to almost to the top. It will not spill over and make a mess if your batter is thick.
- Bake your muffins at a high temperature for the first 5 minutes to lift and set the muffins then lower the oven to finish baking them.
Icing/Glaze Is Optional
Adding a glaze to muffins takes them to another level but it isn’t necessary. It almost makes them a little more dessert like. It’s also really easy to make! For this glaze combine confectioners sugar and orange juice. Make it as thin or thick as you like! If you drizzle over warm muffins the glaze will melt into the muffin and if you glaze after they are completely cooled it will stay on top.
Store cooled muffins in an airtight container at room temperature for up to 4 days.
Freeze completely cooled muffins in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature.
These sweet and tangy Cranberry Orange Muffins are the perfect breakfast treat! Studded with fresh or dried cranberries, orange juice, orange zest, and drizzled with an orange glaze!
- 2 cups (280g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¾ cup (160g) granulated sugar
- ½ cup (113g) butter, melted
- zest from 1 large orange
- ⅓ cup (80ml) orange juice
- ½ cup (120g) sour cream
- 2 large eggs
- 2 teaspoons vanilla
- 1½ cups (210 dried cranberries
Preheat oven to 425°F. Line a 12 cup muffin tine with paper liners or lightly grease; set aside.
In a large bowl combine the flour, baking powder, salt, cinnamon, and nutmeg. Stir in the sugar, melted butter, orange zest, orange juice, sour cream, eggs, and vanilla. Stir until almost combined. Add the cranberries and fold in just until evenly combined.
Divide the batter evenly among prepared muffin tins. Bake for 5 minutes then reduce the oven temperature to 350°F and bake for 15-20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
If using liners remove muffins immediately if not using liners let cool in muffin tin for 10 minutes before removing.
- If using fresh cranberries use 2 cups. If using frozen do not thaw before using.