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Cranberry Orange Muffins

Delightful muffins featuring fresh cranberries and zesty orange, topped with a sweet glaze. Perfect for breakfast or a treat with loved ones.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can be substituted with dairy alternatives
  • 1/2 cup unsalted butter, melted Can be substituted with coconut oil
  • 2 large eggs Can be substituted with flax eggs
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 cup fresh cranberries, chopped Fresh cranberries recommended for best results
  • Zest of 1 orange
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl, mix the wet ingredients: milk, melted butter, eggs, and vanilla extract.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the chopped cranberries and orange zest carefully.
  6. Divide the batter evenly among the prepared muffin cups.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Glazing
  1. While muffins cool, mix the powdered sugar and fresh orange juice until smooth.
  2. Drizzle the glaze over the cooled muffins.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Can freeze for up to 3 months.