Cranberry Orange Muffins with Glaze Recipe

Introduction

These Cranberry Orange Muffins are a delightful blend of tart cranberries and bright citrus flavor, perfect for breakfast or a cozy afternoon snack. Soft and moist with a sweet glaze, they bring a fresh twist to classic muffins.

Ingredients

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tbsp orange zest
• 2 cups fresh cranberries
• 1 cup powdered sugar
• 2 tbsp fresh orange juice

Instructions

1. Step 1: Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and baking soda, then set it aside.
3. Step 3: In a large mixing bowl, whisk the sugar, eggs, oil, milk, and vanilla until smooth and combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, whisking just until everything comes together—avoid overmixing.
5. Step 5: Gently fold in the orange zest and fresh cranberries until evenly distributed.
6. Step 6: Fill each muffin cup about two-thirds full and bake for 22–25 minutes, until the tops are lightly golden and a toothpick comes out clean.
7. Step 7: Let the muffins cool completely before glazing—patience is key here.
8. Step 8: To make the glaze, whisk together powdered sugar and orange juice until smooth and slightly thick. If it’s too thin, add another spoonful or two of powdered sugar.
9. Step 9: Drizzle the glaze over the cooled muffins, let it set, and enjoy the cozy cranberry-orange magic of the season!

Tips & Variations

• For extra texture, try adding a handful of chopped nuts like walnuts or pecans to the batter.
• Use frozen cranberries if fresh ones aren’t available—just don’t thaw them before mixing to avoid bleeding color.
• If you prefer a less sweet glaze, reduce the powdered sugar and increase the orange juice slightly.

Storage

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze unglazed muffins in a sealed bag for up to 2 months and thaw before glazing. Reheat muffins in a microwave for about 20 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but they will provide a chewier texture and a sweeter taste. You might want to reduce the sugar slightly to balance the sweetness.

What can I substitute for vegetable oil?

You can substitute vegetable oil with melted butter or coconut oil for a richer flavor. Use the same amount as called for in the recipe.

Cranberry Orange Muffins with Glaze Recipe

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★★★★★

4.9 from 148 reviews

These Cranberry Orange Muffins combine tart fresh cranberries with bright orange zest and a sweet, tangy glaze for a perfect balance of flavors. Moist and tender with a golden top, these muffins make a festive and cozy treat ideal for breakfast or snack time.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tbsp orange zest

Add-ins

• 2 cups fresh cranberries

Glaze

• 1 cup powdered sugar
• 2 tbsp fresh orange juice

Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prevent sticking and ease cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and baking soda until well combined. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk granulated sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and fully blended.
4. Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, whisking gently just until the batter comes together. Avoid overmixing to keep muffins tender.
5. Fold in Flavorings: Gently fold in the orange zest and fresh cranberries to evenly distribute them throughout the batter without breaking the berries.
6. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin cups filling each about two-thirds full. Bake in the preheated oven for 22 to 25 minutes, or until the muffin tops turn lightly golden and a toothpick inserted in the center comes out clean.
7. Cool Muffins: Remove the muffins from the oven and let them cool completely in the tin before glazing to prevent the glaze from melting.
8. Prepare Glaze: In a small bowl, whisk together the powdered sugar and fresh orange juice until you achieve a smooth, slightly thick glaze. If too thin, add more powdered sugar as needed.
9. Glaze Muffins: Drizzle the orange glaze over the completely cooled muffins. Allow the glaze to set before serving to enjoy the perfect cranberry-orange combination.

Notes

• Ensure muffins are completely cool before glazing to prevent the glaze from running off.
• Fresh cranberries add a tart burst, but frozen cranberries can be used if fresh aren’t available; just do not thaw before folding into batter.
• For a citrus twist, you can add a bit more orange zest or swap some orange juice in the batter.
• Use cupcake liners or grease your muffin tin well to prevent sticking.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry orange muffins, cranberry muffins, orange zest muffins, holiday muffins, breakfast muffins, baked goods