Cranberry Orange Muffins
There’s something magical about the smell of Cranberry Orange Muffins wafting through your kitchen. Imagine vibrant red cranberries swirled with bright orange zest, creating an intoxicating aroma that dances in the air and beckons everyone to the table. The golden-brown tops, dotted with ruby fruit, invite you to take a bite, revealing a soft, tender crumb bursting with flavor—sweet, tart, and oh-so-satisfying!
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I’ll never forget the first time I made these muffins for a cozy holiday brunch. I loved seeing family and friends gather, each one reaching for the warm, fluffy treats while eagerly sharing stories, laughter, and joy. Seasonal flavors like these always hold a special place in my heart, especially when they bring people together. I can’t wait for you to make these delightful Cranberry Orange Muffins and experience that same warmth and joy in your home. Gather your ingredients and let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 37 minutes, these muffins are perfect for any busy morning or last-minute brunch.
- Irresistible Flavor: The tartness of fresh cranberries beautifully contrasts with the sweet, citrusy notes of orange, creating a flavor explosion in every bite.
- Eye-Catching Appeal: The vibrant colors make these muffins not only tasty but visually fun and impressive, like little jewels for your breakfast table.
- Flexible Serving: Enjoy them as a quick snack, a light breakfast, or alongside a cup of tea for a cozy afternoon treat.
- Diet-Friendly Options: Easily substitute Greek yogurt with applesauce for a dairy-free option without sacrificing moisture.
Ingredients You’ll Need
- All-Purpose Flour (1 ¾ cups, 233g): This forms the base of your muffins, providing the necessary structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Baking Powder (1 teaspoon) & Baking Soda (½ teaspoon): These help your muffins rise and become fluffy. Make sure they’re fresh for the best results.
- Salt (½ teaspoon): Enhance flavors and balance sweetness.
- Ground Cinnamon (½ teaspoon): Adds a warm, cozy flavor that complements the orange and cranberry perfectly.
- Large Eggs (2): They bind the ingredients together and contribute to the muffins’ moist texture. Use flax eggs for a vegan alternative.
- Pure Maple Syrup (½ cup): Lends sweetness with a distinct flavor. Honey or agave syrup makes good substitutes if needed.
- Greek Yogurt (½ cup): Keeps the muffins moist without weighing them down. For a lighter option, use low-fat Greek yogurt or applesauce to keep it dairy-free.
- Olive or Avocado Oil (¼ cup): Provides healthy fat for moisture. If you’re looking for a lighter option, you can swap this with applesauce.
- Freshly Squeezed Orange Juice (¼ cup): Fresh juice is key to getting that zesty flavor; avoid bottled juice for the best taste.
- Orange Zest (2 tablespoons, zest from 1 orange): Packs a punch of citrus flavor that brightens up the muffins.
- Vanilla Extract (1 teaspoon): A pantry staple that enhances all the lovely flavors.
- Fresh or Frozen Cranberries (1 ½ cups): The star ingredient! Fresh cranberries can be chopped for bursts of tart flavor; frozen ones work too, but do not thaw them beforehand.
- Powdered Sugar (½ cup, for glaze): Adds a delightful sweetness and glossy finish.
- Vanilla Extract (¼ teaspoon for glaze): Boosts flavor in the glaze.
- Almond Milk (1-2 teaspoons for glaze): Use to thin out the glaze; any milk can work well here.
How to Make Cranberry Orange Muffins
Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Spray a muffin tray with a light coating of oil or use paper liners to prevent sticking. This ensures easy removal once baked and keeps the muffins perfectly intact for serving.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined. This step helps distribute the leavening agents evenly, ensuring your muffins rise beautifully without any lumps.
Whisk Wet Ingredients: In a large bowl, mix together the eggs, maple syrup, Greek yogurt, olive oil, orange juice, orange zest, and vanilla extract. Stir until creamy and all wet ingredients are smoothly blended. This creates a luscious base for your muffins, providing moisture and flavor.
Fold Together Gently: Now, add the dry ingredients to the wet mixture, stirring softly until just combined. It’s okay if there are a few small flour streaks—overmixing can lead to tough muffins. The batter should be thick and luscious.
Incorporate Cranberries: Using a food processor, chop the cranberries into smaller pieces. Gently fold these vibrant gems into your batter, ensuring they’re evenly distributed without over-mixing. Their tartness is what makes these **Cranberry Orange Muffins** pop with flavor!
Fill Muffin Cups: Spoon the muffin batter into each prepared muffin cup, filling each about ¾ full; this will give them room to rise without overflowing. Bake in your preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Cool and Glaze: Once baked, let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. In a small bowl, whisk together the powdered sugar, vanilla, and almond milk to create a smooth glaze. Drizzle over the cooled muffins for a sweet finish.
Storing & Reheating
For best results, store your Cranberry Orange Muffins at room temperature in an airtight container for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. For freezing, wrap each muffin tightly in plastic wrap or place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, simply pop them in the microwave for about 20-30 seconds to refresh their texture and warmth; they’ll taste just as delectable as day one!
Chef’s Helpful Tips
- Avoid over-mixing the batter to keep your muffins fluffy and light—once the flour is combined, that’s it!
- Make sure all your wet ingredients are at room temperature before mixing for a better emulsion that results in a tender muffin.
- Keep an eye on the muffins as they bake; if your oven runs hot, they may need a few minutes less.
- Don’t skip the glaze; it adds a delightful sweetness that complements the tartness wonderfully.
- For a gourmet touch, try adding chopped nuts or chocolate chips for extra texture and flavor.
- These muffins can be made ahead of time, so feel free to whip up a batch for quick breakfasts throughout the week!
There’s so much to love about these Cranberry Orange Muffins! They’re deliciously easy to make, full of flavor, and perfect for any occasion. I encourage you to experiment with different mix-ins or even glaze variations. Don’t hesitate to put your personal spin on this recipe. Enjoy creating something wonderful in your kitchen, and gather your loved ones to share in the delightful experience!
Recipe FAQs
Can I use frozen cranberries in this recipe?
Absolutely! You can use frozen cranberries straight from the freezer without thawing. Just chop them a bit in a food processor before folding them into the batter. This ensures they integrate well and don’t clump together.
How do I make these muffins vegan?
To make vegan Cranberry Orange Muffins, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit until thickened) and replace Greek yogurt with applesauce. Use almond milk or another plant-based milk as needed.
How can I enhance the flavor of my muffins?
You can elevate the taste by adding a pinch of nutmeg along with the cinnamon or incorporating a bit of ginger for warmth. Experiment with different extracts, like almond or coconut, to round out the flavors further!
What should I do if my muffins are dense?
Dense muffins can result from overmixing or too much liquid in the batter. Ensure you’re not mixing beyond just combining and measure liquids accurately. Also, make sure your baking powders are fresh!
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- Healthy High Protein Meal Prep
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📖 Recipe Card
Cranberry Orange Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Cranberry Orange Muffins are bursting with sweet and tart flavors, made with fresh cranberries and a hint of orange zest. Perfect for breakfast or a cozy afternoon treat!
Ingredients
- 1 ¾ cups All-Purpose Flour (233g)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 2 Large Eggs
- ½ cup Pure Maple Syrup
- ½ cup Greek Yogurt
- ¼ cup Olive or Avocado Oil
- ¼ cup Freshly Squeezed Orange Juice
- 2 tablespoons Orange Zest (zest from 1 orange)
- 1 teaspoon Vanilla Extract
- 1 ½ cups Fresh or Frozen Cranberries
- ½ cup Powdered Sugar (for glaze)
- ¼ teaspoon Vanilla Extract (for glaze)
- 1–2 teaspoons Almond Milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tray.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Mix wet ingredients in a large bowl until creamy.
- Combine dry and wet ingredients gently, being careful not to overmix.
- Fold in chopped cranberries until well distributed.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 20-22 minutes, until golden brown.
- Cool muffins for 5 minutes and drizzle with glaze.
Notes
For a gluten-free option, substitute with a gluten-free flour blend.
Use applesauce instead of Greek yogurt for a dairy-free alternative.
Ensure all wet ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
