Cranberry Orange Muffins.

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Cranberry is an underrated fall flavor, dontcha think? It’s often lost in all the pumpkin, cinnamon, and apple flooding kitchens in the fall. (Um, not that I’m complaining.) Cranberry deserves some love! That being said, how about a POP of vibrant cranberry for breakfast? An abundance of cranberries in every soft, buttery bite. Paired with a bright zest of orange and a sweet orange glaze to finish things off.

Orange is cranberry’s soulmate. Like peanut butter is to jelly chocolate, Fridays are to wine, and french fries are to a chocolate frosty–> an obvious match made in heaven.

Anyway, cranberry and orange are absolute perfection together and I’ve been dreaming about today’s muffins since I posted this particular cranberry orange bread recipe last year. I have since made that bread, I don’t know, about 1 million times. Sometimes with streusel, sometimes without (who am I?), but always always always with tons of cranberries and orange zest. Divine.

And so, today’s muffins were born. Festive, fluffy, cinnamon-spiced, and packed with flavor. We’re talking huge flavor! I used my blueberry muffin recipe as the base. Why? All that glorious butter flavor packed inside. Paired with juicy cranberries and bright citrus, the combination of flavor is unreal in these cranberry orange muffins.

These are simple to make. There’s nothing fancy, nothing strange about them. Just a few basic ingredients to make one outrageous morning breakfast.

The star of the show is obviously the cranberries. You may use fresh or frozen. I go a little heavy handed on them– and I think you’ll love that. Because you know when you bite into a “fruit” muffin only to find three small blueberries in one bottom corner? So all you’re really eating is baked flour, sugar, and butter masking as a “fruit” muffin? No, that’s not happening here. All crannies, all over the place.

Besides the burst of tart cranberries, I absolutely love the texture of these cranberry orange muffins. They have more of a cake-like crumb, which is a result of creaming butter and sugar together– as opposed to using oil. They’re light and fluffy, just like cupcakes. Also: they’re so moist. Two eggs, yogurt, and a splash of orange juice (for flavor!) are to thank for their tender, moist centers.

The sweet orange glaze adds to their charm. You can leave the glaze off, but it adds a little extra orange flavor. Kevin and I both liked the muffins with the glaze more. Shocking.

Warm from the oven, these glazed cranberry orange muffins are the best treat to cozy up with on chilly mornings. Or this brown sugar goodness. Both winners.

Cranberry Orange Muffins

Yield: 12 muffins

Total Time: 45 minutes

Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.

Print Recipe

Ingredients:

• 1/2 cup (115g) unsalted butter, softened to room temperature


• 1/2 cup (100g) granulated sugar


• 1/4 cup (50g) packed light or dark brown sugar


• 2 large eggs, room temperature preferred


• 1/2 cup (120g) yogurt¹


• 2 teaspoons vanilla extract


• zest of 2 oranges


• 1 and 3/4 cups (220g) all-purpose flour (measured correctly)


• 1 teaspoon baking soda


• 1 teaspoon baking powder


• 1/2 teaspoon ground cinnamon


• 1/2 teaspoon salt


• 2 Tablespoons (30ml) orange juice


• 2 Tablespoons (30ml) milk (any kind)


• 1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)

Orange Glaze

• 1 cup (120g) confectioners' sugar


• 3 Tablespoons (45ml) orange juice

Directions:

1. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.


2. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.


3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.


4. Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.


5. While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.


6. Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months.

Recipe Notes:

1. Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with orange flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well.

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There’s more where these muffins came from! Try this same recipe, 3 other ways: Blueberry Muffins with Streusel Topping, Glazed Apple Crumb Muffins, and Peach Streusel Muffins.

For a more hearty, bakery style muffin– try these chocolate chip muffins! And here is my insanely-over-the-top-in-the-best-way-possible Cranberry Orange Bread:

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