Cranberry Orange Tea Bread Muffins W Orange Cream Cheese Glaze
Brighten up your morning routine or add a festive twist to snack time with these Cranberry Orange Tea Bread Muffins with Orange Cream Cheese Glaze. Bursting with fresh, tangy cranberries and fragrant orange zest, these moist and tender muffins strike the perfect balance between sweet and tart. Finished with a decadently smooth orange cream cheese glaze, they’re as visually stunning as they are delicious. Perfect for holiday gatherings, brunch spreads, or a cozy afternoon treat, these muffins come together in just 20 minutes of prep time and bake up beautifully in under 20 minutes. With a zesty citrus garnish on top, every bite offers a refreshing burst of flavor that will leave you craving more. Whether you serve them fresh or store them for later, these bakery-style delights are a must-try for lovers of vibrant, citrus-kissed baked goods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoons Orange zest
- 1 cup Cranberries (fresh or frozen, coarsely chopped)
- 0.75 cups Milk
- 0.25 cups Orange juice (freshly squeezed)
- 0.25 cups Unsalted butter (melted and slightly cooled)
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 4 ounces Cream cheese (softened)
- 0.75 cups Powdered sugar
- 2 tablespoons Orange juice (for glaze)
- 1 teaspoons Orange zest (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest until combined.
Fold in the chopped cranberries, ensuring they are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the milk, orange juice, melted butter, eggs, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should look slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
While the muffins are cooling, make the orange cream cheese glaze by beating the softened cream cheese and powdered sugar together until smooth and creamy.
Add the orange juice, one tablespoon at a time, mixing until the glaze reaches your desired consistency.
Drizzle the cooled muffins with the orange cream cheese glaze, and sprinkle a pinch of orange zest on top for garnish.
Serve immediately or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 486.4 g | 177% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 269.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 484 mg | 37% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
