Description
These cranberry orange muffins are soft, moist, and bursting with bright citrus flavor. Made with fresh orange juice, zest, and tart cranberries, they offer a delightful balance of sweet and tangy perfect for a holiday brunch or a cozy breakfast during the fall and winter months. An optional citrus glaze adds an extra layer of sweetness and zest.
Ingredients
Main Muffins
- 2 cups all-purpose flour, spooned and leveled, plus ½ teaspoon for dusting the cranberries
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- 1 cup cane sugar
- Zest of 2 oranges
- ½ cup vegetable oil
- 2 large eggs
- ½ cup fresh orange juice
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups cranberries, fresh or frozen
Orange Glaze (optional)
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh orange juice
Instructions
- Preheat and prepare the pan: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper muffin liners to prevent sticking and make removal easier.
- Mix dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ¾ teaspoon sea salt to combine evenly. This ensures your muffins rise properly and have good texture.
- Combine sugar and orange zest: In a large bowl, add 1 cup cane sugar and the zest of 2 oranges. Use your fingers to rub the zest into the sugar, releasing essential oils that impart a fragrant citrus aroma to your muffins.
- Add wet ingredients: To the sugar and zest mixture, whisk in ½ cup vegetable oil and 2 large eggs until smooth. Then stir in ½ cup fresh orange juice, ¼ cup milk, and 1 teaspoon vanilla extract, continuing to whisk until the batter is uniform and smooth.
- Incorporate dry ingredients into wet: Add the dry flour mixture to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender and light.
- Prepare cranberries and fold in: Toss 2 cups of cranberries with ½ teaspoon of flour to prevent them from sinking in the batter. Fold the cranberries gently into the muffin batter for an even distribution.
- Fill muffin cups: Using a ⅓ cup measuring cup, evenly divide the batter into the prepared muffin tin, filling each cup almost to the top.
- Bake the muffins: Bake in the preheated oven for 14 to 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
- Cool the muffins: Let the muffins cool in the pan for about 10 minutes to firm up before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the optional orange glaze: In a medium bowl, whisk together 1 cup powdered sugar and 1 tablespoon fresh orange juice. Adjust by adding more orange juice, 1 teaspoon at a time, to reach a thick but pourable consistency.
- Glaze and serve: Drizzle the glaze over the cooled muffins and allow it to set for a few minutes before serving. This adds a sweet and tangy finish that enhances the citrus flavor.
Notes
- Fresh or frozen cranberries can be used—no need to thaw if using frozen.
- Be careful not to overmix the batter to keep muffins tender and fluffy.
- The glaze is optional but adds a lovely citrus brightness.
- For a dairy-free option, substitute the milk with almond, soy, or oat milk.
- Muffins are best enjoyed fresh but can be stored airtight at room temperature for up to 3 days or frozen for longer storage.