If you’re craving a treat that perfectly balances bright citrus notes with tart bursts of fruit, this Cranberry Orange Muffins Recipe is an absolute game-changer. Imagine biting into a tender, moist muffin where fresh cranberries pop against fragrant orange zest and warm spices. Whether you’re baking for a cozy breakfast, a festive brunch, or a snack to share, these muffins deliver on flavor and happiness in every bite. I’ve perfected this recipe to bring out the best textures and tastes, and I can’t wait for you to enjoy them as much as I do.
Ingredients You’ll Need
Getting these Cranberry Orange Muffins just right relies on simple, quality ingredients that each play an important role—from creating the perfect moist crumb to infusing that vibrant, zesty flavor that defines this recipe.
- 3 cups all-purpose flour: The sturdy base that gives muffins their structure without weighing them down.
- 1 tablespoon baking powder: Essential for a light, airy rise that keeps the muffins fluffy.
- ½ teaspoon salt: Balances sweetness and brightens flavors.
- ¼ teaspoon ground nutmeg: Adds a subtle warmth and depth to the spice profile.
- ½ teaspoon ground cardamom: Introduces a fragrant, slightly citrusy spice that complements the orange beautifully.
- 8 tablespoons unsalted butter (room temperature): Provides richness and tenderness to the crumb.
- 1 cup granulated sugar: Sweetens evenly and helps with browning.
- â…“ cup light brown sugar (packed): Brings moisture and a slight caramel undertone.
- 1 tablespoon orange zest (finely grated): Bursts of citrus essential to the muffin’s signature flavor.
- 2 large eggs (room temperature): Bind ingredients and create a smooth texture.
- 2 teaspoons pure vanilla extract: Deepens the overall flavor with comforting notes.
- ½ teaspoon orange extract (optional): Amplifies the orange essence for those who love it extra zesty.
- 1 cup full-fat sour cream (room temperature): Adds moisture and a slight tang, making muffins tender and rich.
- â…“ cup orange juice: Fresh citrus juice that enhances flavor and moistness.
- 2 cups cranberries (fresh or frozen): The star fruit that adds tart bursts and beautiful pops of color.
- 1 cup confectioners’ sugar (sifted): For the glaze that adds sweetness and a pretty finish.
- 1 tablespoon freshly squeezed orange juice: Used in the glaze for a refreshing brightness.
- 1 teaspoon orange zest (finely grated): Adds color and zing to the glazing topping.
- 2 teaspoons whole milk (adjust for consistency): Helps achieve the perfect drizzle-worthy glaze consistency.
How to Make Cranberry Orange Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
The first step to muffin success is setting your oven to 400°F (200°C) and lining a 12-cup muffin tin with paper liners. Give them a light spray with non-stick baking spray so the muffins easily release after baking. Getting your mise en place ready means smooth sailing ahead.
Step 2: Combine Your Dry Ingredients
In a large bowl, sift together 3 cups of all-purpose flour, baking powder, salt, nutmeg, and cardamom. Sifting not only makes sure everything is evenly mixed but also adds air to keep the muffins light and tender. Set this bowl aside for the moment.
Step 3: Cream Butter and Sugars
Use an electric mixer to beat 8 tablespoons of room temperature unsalted butter with granulated sugar and light brown sugar, plus the orange zest. Whip these for about 3 minutes until the mixture turns light, fluffy, and wonderfully aromatic—this step is the secret to incredibly tender muffins with a citrusy kick.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, making sure to scrape down the sides of the bowl between each to combine fully. Then fold in pure vanilla extract and the optional orange extract for a deeper, more vibrant orange essence. This brings in moisture and flavor complexity to the batter.
Step 5: Mix Sour Cream and Orange Juice
In a separate small bowl, whisk together the sour cream and orange juice until smooth. This tangy, juicy mixture works hand in hand with the dry ingredients to create a perfectly moist muffin crumb.
Step 6: Combine Wet and Dry Ingredients
On low speed, gradually add the dry ingredients and the sour cream mixture to the butter mixture alternately, starting and ending with the dry ingredients. Be careful not to overmix; stop once just combined to keep the muffins light. Gently fold in the cranberries to evenly distribute those delightful pockets of tartness.
Step 7: Fill Muffin Cups and Bake
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full so they have room to rise to those perfect domes. Bake for 25 to 27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean—this means your muffins are baked through but still moist inside.
Step 8: Cool and Glaze
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack. Meanwhile, make the luscious glaze by whisking together confectioners’ sugar, fresh orange juice, orange zest, and milk until silky and smooth. Drizzle this glaze over the cooled muffins for a shiny, flavorful finish that’s just as beautiful as it is delicious.
How to Serve Cranberry Orange Muffins Recipe
Garnishes
While the glaze adds a lovely touch, sprinkle a few extra fresh or candied orange zest strips on top for a pop of color and an inviting aroma. You could also dust them lightly with a bit more sifted confectioners’ sugar for an elegant look that’s perfect for guests.
Side Dishes
These muffins are fantastic alongside a warm cup of tea or freshly brewed coffee, making them ideal for relaxed mornings or a sweet afternoon break. If serving brunch, pair them with creamy yogurt or a fruit salad to balance the citrus tartness with some fresh, cool textures.
Creative Ways to Present
For a festive spread, arrange the muffins on a decorative tiered tray surrounded by fresh cranberries and orange slices to enhance their seasonal appeal. They also make delightful edible gifts—just pop them into a pretty box or wrap with cellophane and tie with a ribbon for a homemade touch that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cranberry orange muffins in an airtight container at room temperature for up to 2 days. This keeps them soft and fresh, though they’re so tempting it’s hard to save any for that long!
Freezing
To enjoy this Cranberry Orange Muffins Recipe beyond the fresh baking day, freeze the unglazed muffins in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They keep well for up to 3 months and thaw quickly at room temperature.
Reheating
Warm thawed or refrigerated muffins in the microwave for about 15 seconds or in a preheated 350°F (175°C) oven for 5 to 7 minutes to revive their fresh-baked softness. Add the glaze afterward if you froze plain muffins, and you’re ready to enjoy that fresh-from-the-oven feeling anytime.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Frozen cranberries work wonderfully and might even be easier to fold into the batter without crushing. Just be sure to gently fold them in to avoid turning your batter purple and messier than intended.
What if I don’t have orange extract?
No worries at all! The orange zest and fresh juice already provide plenty of orange flavor, so you can simply leave the orange extract out. The muffins will still taste fantastic and bright.
Can I make these muffins gluten-free?
You can try substituting a gluten-free baking blend for the all-purpose flour, but results might vary. For best texture, look for a blend that includes xanthan gum and is designed for baking muffins and cakes.
Is there a way to make these muffins less sweet?
Feel free to reduce the granulated and brown sugars slightly to suit your taste. Keep in mind that sweetness balances the tartness of the cranberries and the tang of the sour cream, so cutting too much might shift the flavor profile.
Can I double the recipe?
Definitely! This Cranberry Orange Muffins Recipe scales up well. Just make sure your mixing bowls and muffin tins can handle the extra batter, and bake in batches if needed to maintain perfect muffin tops and texture.
Final Thoughts
This Cranberry Orange Muffins Recipe is one of those reliably wonderful bakes that brings smiles with every bite. It combines simple ingredients in a way that feels special and indulgent without fuss. Whether you’re an experienced baker or just starting out, these muffins are your new best friend for brightening mornings and making moments sweeter. I hope you make a batch soon and enjoy them as much as I do!
Print
Cranberry Orange Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Cranberry Orange Muffins are a delightful burst of fresh citrus and tart cranberries baked into moist, fluffy muffins. Perfect for breakfast or a festive snack, they feature warm spices like nutmeg and cardamom for added depth, finished with a sweet orange glaze to enhance the flavor and presentation.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
Wet Ingredients
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- â…“ cup light brown sugar, packed
- 1 tablespoon orange zest, finely grated
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon orange extract (optional)
- 1 cup full-fat sour cream, at room temperature
- â…“ cup orange juice
Fruits
- 2 cups cranberries, fresh or frozen
Glaze
- 1 cup confectioners’ sugar, sifted
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon orange zest, finely grated
- 2 teaspoons whole milk (adjust for consistency)
Instructions
- Preheat the oven and prepare muffin tin: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick baking spray to prevent sticking.
- Sift dry ingredients: In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Set this mixture aside to be incorporated later.
- Cream butter and sugars: In a separate bowl, use an electric mixer to cream the unsalted butter, granulated sugar, light brown sugar, and orange zest until the mixture becomes light and fluffy, approximately 3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure an even mixture. Then mix in the pure vanilla extract and the optional orange extract for enhanced citrus flavor.
- Mix sour cream and orange juice: In another bowl, whisk together the full-fat sour cream and orange juice to create a smooth wet mixture.
- Combine wet and dry ingredients: Using the mixer on low speed, alternately add the dry flour mixture and the sour cream mixture to the creamed butter base, starting and finishing with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring even distribution without breaking them up.
- Fill muffin cups and bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 25 to 27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool muffins: Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare and drizzle glaze: To make the glaze, whisk together the sifted confectioners’ sugar, freshly squeezed orange juice, orange zest, and whole milk until smooth. Drizzle the glaze generously over the cooled muffins before serving for a glossy, flavorful finish.
Notes
- For best results, use fresh cranberries, but frozen cranberries can be used; do not thaw them to keep the berries firm in the muffins.
- You can substitute sour cream with Greek yogurt if desired for a similar texture and tang.
- Adjust the milk quantity in the glaze to get your preferred consistency; less milk for thicker glaze, more for thinner drizzle.
- Make sure all ingredients are at room temperature to help mix evenly and produce a tender crumb.
- These muffins freeze well; store in an airtight container for up to 3 months.
