These irresistible Cranberry Orange Muffins combine tart cranberries with bright citrus notes for the perfect breakfast treat. Ready in just 30 minutes, these light and tender muffins pack only 160 calories each while delivering a delightful sweet-tart flavor profile.
Perfect for busy mornings, holiday brunches, or afternoon snacks, this foolproof recipe yields 12 perfectly moist muffins that’ll have everyone reaching for seconds.
Ingredients Section
- Dry Mix: 1½ cups all-purpose flour, ½ tsp salt, 1 tsp baking powder, 1 cup granulated sugar
- Citrus Elements: Zest of 1 orange, 1 tbsp fresh orange juice
- Wet Mix: ¾ cup buttermilk, ½ cup vegetable/canola oil, 2 large room-temperature eggs
- Flavoring: 1 tsp vanilla extract
- Fruit: 1 cup halved fresh cranberries (measure after cutting)
- Orange Glaze: ⅓ cup powdered sugar, ½-1 tsp orange juice, pinch of orange zest
Instructions Section
- Preparation: Heat oven to 350°F and prepare your muffin tin with liners or cooking spray
- Dry Mixture: Combine sugar with orange zest, then mix in flour, salt, and baking powder in a large bowl
- Wet Mixture: In a separate bowl, blend buttermilk, oil, eggs, orange juice, and vanilla until smooth
- Combining: Gently incorporate wet ingredients into dry mixture, then fold in cranberries
- Baking: Fill muffin cups and bake for 20-26 minutes until golden brown
- Finishing Touch: Mix glaze ingredients until smooth, adjusting consistency as needed, and drizzle over cooled muffins
Variations & Substitutions
Feel like mixing things up? You can easily swap dried cranberries for fresh ones – just skip the halving step! No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes.
For a healthier twist, try using whole wheat flour for half the all-purpose flour, or replace the oil with applesauce for lighter muffins. Love nuts? Add 1/2 cup of chopped walnuts or pecans for extra crunch!
Storage Tips
These yummy muffins stay fresh at room temperature for 2-3 days when stored in an airtight container. For longer storage, pop them in the freezer for up to 3 months! Just wait until they’re completely cool and skip the glaze if you’re planning to freeze them.
When you’re ready to enjoy, thaw them overnight in the fridge, then warm them slightly in the microwave. Add the orange glaze fresh for the best taste!
Serving Suggestions
Warm these muffins up slightly before serving – it makes them extra special! They’re perfect for breakfast alongside a hot cup of coffee or tea. Want to make them extra fancy? Add a pat of butter while they’re still warm, or serve them with orange marmalade. These muffins also make a wonderful addition to a holiday brunch spread or afternoon tea party!
Cranberry Orange Muffins
Equipment
- Muffin tin
- Mixing bowls
Ingredients
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoons baking powder
- 1 cup granulated sugar
- 1 orange zest from 1 orange
- 3/4 cups buttermilk
- 1/2 cup oil vegetable or canola oil
- 2 large eggs room temperature
- 1 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries halved (cut before measuring)
Orange Glaze
- 1/3 cup powdered sugar
- 1/2-1 teaspoons fresh orange juice
- 1 pinch orange zest optional
Instructions
- Preheat oven to 350° F. Line a standard muffin tin with liners, or spray with cooking spray.
- Mix dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Mix wet ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries.
- Spoon batter into prepared muffin pan and bake for 20-26 minutes.
- Glaze: In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Add more juice if needed to thin, or powdered sugar to thicken. Drizzle glaze over cooled muffins.
