Cranberry Orange Muffins Recipe
Soft, warm, and bursting with tangy flavor, Cranberry Orange Muffins are a delightful treat that transports you back to cozy mornings filled with laughter and sweet melodies. The moment you break open a muffin, the bright aroma of fresh oranges mingles with the sweet-tart essence of cranberries, creating an irresistible invitation for every breakfast or afternoon snack. These muffins are not just quick to prepare; they boast a nostalgic charm that makes them the perfect crowd-pleaser for both kids and adults alike. Adorn them with a zesty icing, and they transform into a gorgeous centerpiece for any table. In just a matter of minutes, you’ll be indulging in a muffin that feels like a warm hug on a chilly day.
Are you craving a muffin that’s bursting with life in every bite?
Have you ever found yourself wandering through a bakery, your senses overwhelmed by the sweet fragrances of freshly baked goods, only to be drawn to that vibrant display of cranberry orange muffins? Perhaps you’ve felt that familiar tug in your heart as you think back on the delightful moments spent in the kitchen, a beloved family recipe passed down through the generations, or a cozy gathering over warm baked goods. It’s during these moments when the joy of baking shines brightest.
Why You’ll Love This Recipe
These Cranberry Orange Muffins shine for several reasons:
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Easy Prep: With minimal prep work, you can whip these muffins up in no time, making them accessible for busy mornings or sudden cravings.
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Healthy Twist: Packed with fresh fruit, they’re a delightful treat you can feel good about sharing.
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Crowd-Pleaser: The sweet-tart combination of cranberries and oranges is a classic favorite, loved by both kids and adults.
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Versatile Enjoyment: Perfect for breakfast, brunch, a cozy snack, or even as dessert, these muffins are versatile enough to showcase your creativity.
Ingredients
To create these addictive Cranberry Orange Muffins, gather the following ingredients:
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh orange juice
- 2 tablespoons milk
- 1 and 1/2 cups fresh or frozen cranberries
- Optional: coarse sparkling sugar
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For Icing:
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
These ingredients blend wonderfully together, creating muffins that not only satiate your hunger but also delight your taste buds with their chewy texture and vibrant flavors.
Timing
Are you in a rush or want to savor the moment? These muffins can be made quickly, baking in about 25 minutes, making them a perfect choice for a fast indulgence or a leisurely breakfast. While they come together swiftly, you may still find a delightful experience in the slow rhythm of measuring, mixing, and anticipating the sweet aroma wafting from your oven.
Step-by-Step
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Preheat: Preheat your oven to 425°F and spray a 12-count muffin pan or line it with cupcake liners. The stage is set for what’s to come.
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Crumb Topping: In a bowl, mix brown sugar, granulated sugar, cinnamon, and melted butter together, then add flour. Stir until crumbs form, then refrigerate to allow the flavors to meld.
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Prepare Muffin Base: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
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Cream Mixture: In another bowl, beat the softened butter, granulated, and brown sugar together until creamy and light.
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Mix Wet Ingredients: Add the orange zest, eggs, yogurt, and vanilla to the creamy mixture, beating until well combined.
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Combine Ingredients: Gently add the dry ingredient mixture to the wet ingredients. Pour in orange juice and milk, mixing until no flour pockets remain.
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Fold in Cranberries: Carefully fold in the fresh or frozen cranberries, giving a vibrant touch to your muffin batter.
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Fill Muffin Cups: Spoon the batter into the muffin cups, filling each to the top. Add the crumb topping or sprinkle with coarse sugar for that extra crunch.
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Bake: Bake at 425°F for 5 minutes, then reduce the temperature to 350°F to bake for an additional 16-19 minutes. The muffins should turn a gorgeous golden brown.
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Cool: Let them cool in the pan for 5 minutes before transferring the muffins to a wire rack. Cool for at least 15 minutes before icing.
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Make the Icing: In a bowl, whisk together confectioners’ sugar and orange juice. Drizzle over the cooled muffins for an extra touch of sweetness.
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Storage: These muffins will stay fresh at room temperature for a few days or in the fridge for up to a week. Freeze for up to three months, reheating in the microwave if desired.
Nutritional Information
Each Cranberry Orange Muffin contains approximately 200-250 calories. While they can be a sweet indulgence, enjoy them in moderation as a part of a balanced diet. They are delightful but still pack a punch of flavor and satisfaction!
Healthier Alternatives
If you’re looking to lighten up your muffins, consider these healthier alternatives:
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Use whole wheat flour or gluten-free flour to make them more nutritious.
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Substitute low-sugar yogurt or a dairy-free alternative for a healthy twist on moisture.
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Replace granulated sugar with applesauce or a natural sweetener like honey or maple syrup for a lower sugar option.
Serving Suggestions
These irresistible Cranberry Orange Muffins are delightful on their own, but if you want to elevate them farther:
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Serve them warm with a scoop of vanilla ice cream for a decadent dessert.
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Pair them with hot cocoa or a steaming cup of coffee for a cozy afternoon treat.
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They also make a perfect addition to holiday brunch spreads, captivating your guests with their vibrant appearance and delightful aroma.
Common Mistakes
To ensure the perfect batch of muffins, avoid these pitfalls:
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Overbaking: Keep a close eye on your muffins as they bake; overbaking can lead to dry, crumbly muffins.
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Texture Issues: Avoid the temptation to overmix; gently folding the ingredients ensures a fluffy, tender texture.
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Messy Batter: Use an ice cream scoop or a measuring cup to fill your muffin cups evenly and avoid a kitchen mess.
Storing Tips
To keep your Cranberry Orange Muffins fresh longer:
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Freeze portions of baked muffins by wrapping them in plastic wrap. Place them in a resealable bag, and store them for up to three months.
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For reheating, allow them to thaw overnight in the refrigerator or on the countertop and then warm them briefly in the microwave for that fresh-out-of-the-oven experience.
Tempted to bake some muffins ASAP?
The taste of fresh Cranberry Orange Muffins unleashes a burst of flavor that lifts your spirits and fills your heart with joy. With warmth radiating from the oven and the sweet scent of oranges and cranberries curling around you, giving into the urge to bake these muffins is an irresistible call. The delightful muffing experience awaits you—so let’s get baking!
FAQs
1. Can I use frozen cranberries in this recipe?
Absolutely! You can use frozen cranberries without any adjustments to the recipe. Just fold them in while still frozen.
2. How can I store leftovers?
Keep leftovers in an airtight container at room temperature for a few days or refrigerate to extend freshness.
3. Can I make these muffins gluten-free?
Yes, simply substitute an all-purpose gluten-free flour blend for the regular flour.
4. What should I do if the muffins overflow?
If your muffins overflow, you can reduce the baking time slightly. Always fill your muffin cups to about 2/3 full to prevent this.
5. Can I omit the icing?
Definitely! The muffins are delicious enough on their own, so feel free to skip the icing if you prefer a lighter option.
Cranberry Orange Muffins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft, warm, and bursting with tangy flavor, these muffins are a delightful treat perfect for breakfast or an afternoon snack.
Ingredients
- 1/3 cup packed light or dark brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh orange juice
- 2 tablespoons milk
- 1 and 1/2 cups fresh or frozen cranberries
- Optional: coarse sparkling sugar
- For Icing: 1 cup confectioners’ sugar, 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 425°F and prepare a muffin pan.
- Mix brown sugar, granulated sugar, cinnamon, and melted butter together, then add flour and refrigerate.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Beat the softened butter, granulated and brown sugar together until creamy.
- Add the orange zest, eggs, yogurt, and vanilla, beating until combined.
- Gently add the dry ingredient mixture to the wet ingredients, then mix in orange juice and milk.
- Fold in cranberries.
- Spoon batter into muffin cups and add crumb topping.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 16-19 minutes.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack and cool for 15 minutes before icing.
- Whisk together confectioners’ sugar and orange juice for icing and drizzle over cooled muffins.
Notes
Store muffins at room temperature for a few days or in the fridge for up to a week. They can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
