Cranberry Orange Muffins

Two muffins stacked with a glaze dripping down the sides. Cranberries and oranges slices off the sides.

Course: Muffins

Cuisine: American

Keyword: easy muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 400kcal

Author: Malinda Linnebur

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!

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Ingredients

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

Instructions

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.

Notes

If using fresh cranberries use 2 cups. If using frozen do not thaw before using.

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