Cranberry Orange Muffins
An easy recipe for Cranberry Orange Muffins - Fluffy bakery-style muffins packed with flavor from zesty oranges and tangy fresh cranberries!
Ingredients
- 2 cups (225 g) fresh cranberries rinsed and dried
- 2 ¼ cups (270 g) all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoons salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter softened to room temperature
- 1 tablespoon orange zest
- 2 large eggs at room temperature
- ½ cup (120 g) plain greek yogurt
- ½ cup (120 ml) milk
- ¼ cup (60 ml) orange juice
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) orange juice
Instructions
- Preheat the oven to 425°F (220°C), or 200°C if using a fan oven. Line a muffin tin with paper liners and set aside.
- Add the cranberries to the bowl of a large food processor. Pulse to chop the cranberries until they are in smaller pieces, about 4-5 times. Set aside until needed.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
- In a large bowl, add the granulated sugar, butter, and orange zest. Beat with a mixer on medium-high for 2-3 minutes or until light and fluffy. Add the eggs and beat again.
- In a separate bowl, whisk together the yogurt, milk, orange juice, and vanilla until smooth.
- Add half the flour mixture to the butter mixture and mix. Add the yogurt mixture and mix again. Finally, add remaining flour and mix until just combined.
- Fold in the cranberries and divide the batter evenly into the 12 muffin cups. They will be full.
- Bake in the preheated oven for 5 minutes, then turn the oven down to 350°F/180°C (160°C for fan oven) and bake an additional 12-15 minutes, or until the muffins are domed and a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before removing to a cooling rack to cool completely.
- Whisk together the powdered sugar and orange juice, then drizzle on top of the cooled muffins.
Notes
- You need three bowls to make this muffin recipe – One for the dry ingredients, one to mix the liquid ingredients, and one to cream the butter and sugar in. Trust the process! This method is key to the fluffy texture of the muffins.
- Use Paper Liners: I like the simplicity of paper muffin liners, but you can also generously grease the muffin tins if you prefer.
- Don't Overmix: When combining the dry and wet ingredients, be sure to only mix until things are combined. Overmixing will cause the muffins to become tough, dense, and dry.
- Two Baking Temps: Note that you'll bake these muffins first for 5 minutes at a high temperature and then reduce the oven temperature for the rest of the time. This is the trick to getting beautifully domed muffins!
- Storage: You can store these cranberry orange muffins at room temperature for up to 4 days. Be sure to keep them in an airtight container. You can also freeze muffins in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 277kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 115mg | Potassium: 118mg | Fiber: 1g | Sugar: 25g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/cranberry-orange-muffins/