Cranberry Orange Muffins
Ingredients
- 1/2 cup unsalted butter
softened to room temperature, 113g
- 1/2 cup granulated sugar
100g
- 1/4 cup packed light or dark brown sugar
50g
- 2 large eggs
at room temperature
- 1/2 cup yogurt*
120g
- 2 teaspoons pure vanilla extract
- zest of 2 oranges
- 1 and 3/4 cups all-purpose flour
219g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Tablespoons orange juice
30ml
- 2 Tablespoons milk
30ml
- 1 and 1/2 cups fresh or frozen cranberries
185g
- 1 cup confectioners’ sugar
120g
- 3 Tablespoons orange juice
45ml
Directions
- 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- 2
In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- 3
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- 4
Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- 5
While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
Cranberry Orange Muffins
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About this Recipe
Imagine waking up to the irresistible aroma of freshly baked muffins, bursting with bright citrus and tart cranberries. These Cranberry Orange Muffins are the perfect way to bring warmth and cheer to any morning, offering a homemade treat that tastes as good as it smells.
This recipe shines by expertly balancing the zesty brightness of orange with the tart punch of cranberries. The inclusion of yogurt ensures a supremely moist and tender crumb, a key factor that elevates these muffins above drier versions. Both fresh orange zest and juice infuse every bite with vibrant citrus notes, creating a truly memorable flavor experience.
You can look forward to a tender, soft muffin with juicy bursts of cranberries in every bite. The carefully measured blend of granulated and brown sugar creates a balanced sweetness that perfectly complements the fruit's tang, while a hint of ground cinnamon adds a subtle, comforting warmth. Topped with a simple, yet intensely flavorful, orange juice glaze, these muffins offer a delightful contrast of textures and flavors, making them an ideal treat for any occasion.
Feel free to customize these delightful muffins to your liking. The recipe already accommodates both fresh or frozen cranberries, allowing you to use what’s most convenient. For the yogurt, any plain variety will work beautifully, whether it's regular or Greek style. Similarly, you can use any kind of milk you have on hand for the batter, providing great flexibility for your pantry.
These delightful Cranberry Orange Muffins are ideal for a leisurely breakfast, a festive brunch spread, or a cozy afternoon snack. They pair wonderfully with a hot cup of coffee or tea, making any moment feel a little more special.