Amazing Cranberry Orange Muffin Recipe
These cranberry orange muffins are a must try recipe. Incredibly moist, bursting with pops of fresh cranberry, with a bang of orange with every bite.
Equipment
- 1 Muffin Pan 12 cup muffin pan
- 12 Muffin/Cupcake Liners
- 1 Mixer
- 1 Mixing Bowl
Ingredients
Muffin Ingredients
- 1 Stick Salted Butter room temp
- 1/2 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar packed
- 2 Eggs room temp
- 1/2 Cup Plain Greek Yogurt
- 2 tsp Vanilla Extract
- 2 Oranges zested and juiced (keep zest and juice separate)
- 1 3/4 Cups Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 2 Tbsp Juice From Orange
- 2 Tbsp Milk
- 1 1/2 Cups Fresh Cranberries plus extra for topping
Orange Glaze
- 1 3/4 Cups Powdered Sugar
- 1 Orange zested and juiced (keep zest and juice separate)
- 1/4 Cup Juice From Orange
- 1 tsp Salted Butter melted
Instructions
Muffins
- Preheat oven to 425°F. Add muffin/cupcake liners to your muffin pan and spray the liners with non stick spray. (I prefer olive oil spray).
- In your mixing bowl for your mixer (or large bowl if using a hand mixer), use a paddle attachment to beat the butter on medium-high speed until smooth and creamy.
- Add the granulated and brown sugar to the butter, and mix on medium-high until creamed.
- Add the eggs, yogurt, orange zest and vanilla extract to the bowl and mix on low for about 1 minute. Turn your mixer to high and continue mixing until well combined. Your butter will likely appear clumped in this mixture, which is fine.
- In a medium bowl, mix together the dry ingredients: flour, baking soda, baking powder, cinnamon and salt. Stir to combine.
- Slowly add the dry ingredients to the wet ingredients, mixing with the paddle attachment on the lowest setting. Allow this to mix on low until just combined.
- Add the milk and orange juice to this mixture and continue mixing on low until combined. Some small lumps in this mixture is fine, you don't want to overmix it.
- Scrape the paddle attachment to conserve all batter, and remove your bowl from the mixer. Add in the cranberries and fold into the batter with a wooden spoon.
- Add the batter into the muffin pan, filling each liner to the level of the pan itself. Once the muffin liners are filled, take your extra cranberries and add 2-3 cranberries on top of each muffin. You can slightly push these into the batter, but not too far. Sprinkle the tops of the batter with sugar crystals (if desired).
- Place in the oven and bake at 425°F for 8 minutes. Reduce the heat to 350°F, leaving the muffins in the oven, and bake for another 15-18 minutes. A toothpick should come out clean when inserted into the center of the muffins.
- Allow the muffins to cool completely. While the muffins are cooling, you can make the glaze for topping.
Orange Glaze
- Zest and juice your orange, keeping the zest and juice separated.
- In a small-medium bowl combine the powdered sugar, orange zest, and juice from the orange. Use a whisk to combine the ingredients until smooth and no clumps remain (outside of the zest itself).
- Add the melted butter and whisk together again until smooth and combined.
- Pour the glaze over the cooled muffins. If the glaze has become too thick, you can heat in the microwave for 10 seconds, or place the bowl in shallow warm water.