Cranberry Orange Muffins
These cranberry orange muffins are sweet, moist, and full of flavor!
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Servings: 12 Muffins
Ingredients
- 2 1/2 cup all-purpose flour +1 teaspoon if using fresh cranberries
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 eggs
- 1/4 cup milk
- 1/4 cup fresh squeezed orange juice
- zest of one orange
- 1 teaspoon vanilla extract
- 1 1/2 cups cranberries fresh or frozen
Orange Glaze
- 2 tablespoons fresh orange juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 425º F. Then, spray a 12 cup muffin tin with non-stick spray, or line it with muffin/cupcake liners.
- Mix the dry ingredients together in a medium bowl and set it aside.
- Next, add the remaining ingredients to a large bowl (except the cranberries) and whisk until well combined.
- Fold the cranberries into the batter. If you’re using fresh cranberries, coat them with 1 teaspoon of flour before adding them to the batter.
- Divide the batter into the 12 muffin cups. I like to add a few more cranberries (not floured) to the top of each muffin for a nice presentation, but this is optional. Bake at 425º F for 5 minutes. Then, turn the oven down to 375º F and bake for 13-15 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- While the muffins are baking, go ahead and make the glaze. Add the orange juice to a bowl, and add about half of the powdered sugar. Mix it together, and continue to add powdered sugar a little at a time, until you reach your desired consistency. You may not use all of the powdered sugar.
- Once the muffins are done baking, let them cool for a few minutes in the muffin tin. Then, transfer them to a cooling rack or a plate. Drizzle the glaze over the muffins, and serve warm or let them cool all they way through. Enjoy!
Notes
- I always prefer to use fresh cranberries when available.
- When zesting the orange, do it over your mixing bowl to make sure you get all of the oils from the orange.
- Store the muffins in an airtight container for up to 3 days at room temperature, 5 days in the refrigerator, or 3 months in the freezer.
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