If you’re craving a bright and tangy treat that’s bursting with flavor, the Cranberry Orange Muffins Recipe is an absolute must-try. These muffins are perfectly soft and moist, with a delightful balance of tart cranberries and fresh orange zest that wakes up your taste buds. The warm spices and creamy sour cream elevate every bite, while the luscious orange glaze on top adds an irresistible finishing touch. Whether you’re baking for breakfast, brunch, or a cozy snack, this Cranberry Orange Muffins Recipe will quickly become your new favorite baking tradition.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these irresistible muffins. Each element plays a crucial role, adding to the tender crumb, vibrant flavor, and beautiful color that make this recipe truly stand out.
- All-purpose flour (3 cups): The foundation of your muffins, providing structure and a tender crumb.
- Baking powder (1 tablespoon): Helps the muffins rise perfectly and stay light.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Ground nutmeg (¼ teaspoon): Adds a warm, subtle spice that complements the citrus notes.
- Ground cardamom (½ teaspoon): Gives a unique floral hint that deepens the flavor profile.
- Unsalted butter, room temperature (8 tablespoons): Brings richness and helps create a tender texture.
- Granulated sugar (1 cup): Sweetens the muffins and helps with browning.
- Light brown sugar, packed (â…“ cup): Adds a touch of molasses flavor and moisture.
- Orange zest (1 tablespoon): Bursts of citrus brightness in every bite.
- Large eggs (2): Bind everything together and add moisture.
- Pure vanilla extract (2 teaspoons): Enhances the overall flavor with a warm sweetness.
- Orange extract (½ teaspoon, optional): Boosts the orange flavor for an extra citrus punch.
- Full-fat sour cream (1 cup): Adds tanginess and ensures tender, moist muffins.
- Orange juice (â…“ cup): Infuses freshness and moisture into the batter.
- Cranberries, fresh or frozen (2 cups): The star of the show, delivering tart pockets of flavor throughout the muffins.
- Confectioners’ sugar (1 cup): For the sweet glaze that finishes the muffins beautifully.
- Freshly squeezed orange juice (1 tablespoon): Provides fresh citrus flavor in the glaze.
- Orange zest (1 teaspoon): Adds a bright aromatic touch to the glaze.
- Whole milk (2 teaspoons): Adjusts the glaze to the perfect consistency.
How to Make Cranberry Orange Muffins Recipe
Step 1: Prepare your baking essentials
Start by preheating your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and give them a light spray of non-stick baking spray. This ensures your muffins will come out perfectly without any sticking worries, preparing you for a smooth baking process.
Step 2: Mix the dry ingredients
In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Sifting these ingredients helps to incorporate air, giving your muffins a light and fluffy texture, and evenly distributes the spices and leavening agent.
Step 3: Cream butter and sugars
In a separate bowl, use an electric mixer to cream the butter, granulated sugar, brown sugar, and orange zest until the mixture is light and fluffy—about 3 minutes. This step is crucial for creating a tender crumb and infused orange flavor throughout the muffins.
Step 4: Incorporate eggs and extracts
Beat in the eggs one at a time, making sure to scrape the sides of the bowl after each addition. Mix in the vanilla and optional orange extracts to deepen the aromatic citrus profile that will make these muffins so irresistible.
Step 5: Combine sour cream and orange juice
In another small bowl, whisk together the sour cream and orange juice. The sour cream’s tang combined with the sweet and zesty orange juice will keep the muffins moist and tender while adding layers of flavor.
Step 6: Blend wet and dry ingredients
On low speed, gently alternate adding the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mixing just until combined ensures your muffins stay soft and tender without becoming dense.
Step 7: Fold in the cranberries
Using a spatula, carefully fold in the fresh or frozen cranberries. This step is essential to evenly distribute those tart, juicy bursts of flavor without crushing the berries.
Step 8: Bake to perfection
Divide the batter evenly among the prepared muffin cups and bake for 25 to 27 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Step 9: Glaze and finish
Whisk together the confectioners’ sugar, orange juice, orange zest, and milk until smooth to create a glossy glaze. Drizzle this over the cooled muffins for a sweet, citrusy finish that perfectly complements the tangy cranberries within.
How to Serve Cranberry Orange Muffins Recipe
Garnishes
A sprinkle of extra orange zest or a few whole cranberries on top of the glaze adds a lovely pop of color and enhances the aromatic experience. You can also dust a little powdered sugar for an elegant, snowy look that’s perfect for sharing.
Side Dishes
Serve these muffins alongside a creamy yogurt or mascarpone spread to balance the tartness. They also pair wonderfully with a cup of freshly brewed coffee or a glass of chilled orange juice for a bright morning boost.
Creative Ways to Present
Arrange the Cranberry Orange Muffins Recipe on a rustic wooden board or a beautiful cake stand for a charming brunch spread. For a festive touch, place them in colorful paper liners or garnish with fresh herbs like mint or rosemary that bring out the citrus notes even more.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your muffins in an airtight container at room temperature. They will stay fresh and moist for up to 3 days—perfect for grabbing a quick, delicious snack whenever the craving hits.
Freezing
You can freeze these muffins for up to 3 months by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. This way, you always have a delightful treat on hand that just needs a quick thaw.
Reheating
Reheat frozen or refrigerated muffins in the microwave for about 20 seconds or warm them in a 350°F (175°C) oven for 5 to 7 minutes. This refreshes their soft texture and melts the glaze slightly, making each bite taste freshly baked.
FAQs
Can I use frozen cranberries instead of fresh for the Cranberry Orange Muffins Recipe?
Absolutely! Frozen cranberries work perfectly in this recipe. Just be sure to fold them into the batter gently and avoid thawing them completely beforehand to keep the muffins from turning purple.
Is it okay to omit the orange extract?
Yes, the orange extract is optional. The orange zest and juice already provide plenty of citrus flavor, so the extract simply boosts it. If you don’t have it on hand, you can skip it without compromising the deliciousness.
Can I substitute the sour cream with Greek yogurt?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream. It will add a similar tang and moisture to the muffins while keeping them tender and flavorful.
How do I know when the muffins are perfectly baked?
Your muffins are done when they turn a lovely golden color on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. This ensures they’re moist but fully cooked through.
Can I make the glaze ahead of time?
Yes! You can prepare the orange glaze a few hours before serving, but wait to drizzle it on the muffins until they’ve cooled completely. If the glaze thickens too much, simply whisk in a little more orange juice or milk to loosen it up.
Final Thoughts
There’s something truly magical about this Cranberry Orange Muffins Recipe. The blend of tart cranberries, bright citrus, and warm spices wrapped in a tender, moist muffin is pure joy in every bite. Whether you’re baking for a special occasion or just to brighten your day, these muffins never fail to impress. I can’t wait for you to try making them and experience this cozy, flavorful treat that feels like a warm hug from the inside out.
Print
Cranberry Orange Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delight in these moist and flavorful Cranberry Orange Muffins, bursting with fresh cranberries and a citrusy orange twist. Perfect for breakfast or a cozy snack, these muffins combine warm spices, creamy sour cream, and a luscious orange glaze to create a perfectly balanced treat.
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
- 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: Preheat your 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.
- Prepare dry ingredients: In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Set this mixture aside for later use.
- Cream butter and sugars: In another bowl, use an electric mixer to cream the unsalted butter, granulated sugar, light brown sugar, and orange zest until the mixture is light and fluffy, which should take about 3 minutes.
- Add eggs and extracts: Beat in the eggs one at a time to the butter mixture, scraping down the sides of the bowl after each addition to ensure even mixing. Then mix in the pure vanilla extract and optional orange extract.
- Combine sour cream and orange juice: In a separate bowl, whisk together the full-fat sour cream and orange juice until smooth.
- Mix dry and wet ingredients: On low mixer speed, alternately add the sifted dry ingredients and the sour cream mixture to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing. Fold in the fresh or frozen cranberries gently to distribute evenly.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling them nearly full for perfectly sized muffins.
- Bake the muffins: Bake for 25-27 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Prepare and apply glazing: To make the glaze, whisk together confectioners’ sugar, freshly squeezed orange juice, orange zest, and whole milk until the mixture is smooth and pourable. Drizzle this glaze over the cooled muffins just before serving for a sweet and tangy finish.
Notes
- For a dairy-free version, substitute butter with a plant-based alternative and use coconut yogurt instead of sour cream.
- If using frozen cranberries, do not thaw before folding them into the batter to prevent color bleeding.
- Ensure ingredients like eggs, butter, and sour cream are at room temperature for better mixing and texture.
- Use fresh orange zest and juice for the most vibrant flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
