Truly Orange Cranberry Muffins
Brighten your breakfast table with these Truly Orange Cranberry Muffins, a zesty and tangy delight perfect for any time of day! Bursting with fresh cranberries and infused with the vibrant flavors of freshly squeezed orange juice and grated orange zest, these muffins strike the perfect balance of sweet and tart. The soft, tender crumb, achieved by combining melted butter and a hint of vanilla, makes them utterly irresistible. For an added touch of indulgence, drizzle on a simple orange glaze that elevates these muffins to bakery-level perfection. Quick to prepare and ready in under 40 minutes, these citrusy cranberry muffins are ideal for holiday mornings, brunch gatherings, or a cozy day at home. Whether served warm or at room temperature, every bite is a delicious celebration of orange’s sunny brightness and cranberry’s bold tartness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups fresh cranberries, roughly chopped
- 0.5 cup unsalted butter, melted and slightly cooled
- 0.75 cup orange juice, freshly squeezed
- 1 tablespoon orange zest, grated (from 1 large orange)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup milk
- 0.5 cup powdered sugar (for optional glaze)
- 1 tablespoon orange juice (for optional glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the chopped fresh cranberries to the dry mixture and gently toss to coat. This helps distribute them evenly throughout the muffins.
In a separate medium bowl, whisk together the melted butter, freshly squeezed orange juice, orange zest, egg, vanilla extract, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the optional glaze, whisk together powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze over the cooled muffins for an extra touch of sweetness and added orange flavor.
Serve warm or at room temperature and enjoy your Truly Orange Cranberry Muffins!
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 1604 mg | 70% | |
| Total Carbohydrate | 462.5 g | 168% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 246.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1095 mg | 23% | |
*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.
