Orange Cranberry Muffins Recipe

5 from 1 vote

These orange cranberry muffins are moist, buttery, and bursting with fresh orange flavor and tart cranberries. They’re an easy breakfast or snack and taste amazing with a little drizzle of orange glaze.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 249kcal

Author: The Carefree Kitchen

Ingredients

1 cup sugar
1/2 cup butter room temperature
1 tablespoon orange zest
1/4 cup orange juice
2 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1¼ cups fresh cranberries

Orange Glaze

1 cup powdered sugar
2 tablespoons orange juice

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
Grease a muffin pan, or line with cupcake liners, and set aside.
In the bowl of a stand mixer, cream together the soft butter and sugar until light and fluffy. Add the orange zest, orange juice, and eggs, and mix on low until the batter is smooth.
In a large mixing bowl, combine the flour, baking powder, and salt, then add the dry ingredients to the wet ingredients. Mix just until combined, then gently fold the cranberries in by hand. Transfer the batter to your prepared muffin tin with an large spoon or ice cream scoop.
Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Remove from the oven and let the muffins cool on wire racks while you make the orange glaze.

Orange Glaze

In a small bowl, combine the powdered sugar and orange juice and whisk until combined. Use a piping bag or a spoon to drizzle the glaze over the top of your cooled cranberry muffins. Enjoy!

Notes

Storing instructions: store in an airtight container or freezer bags at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight or room temperature for a few hours.

Nutrition