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Cranberry Orange Muffins

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Cranberry Orange Muffins are zesty, tender muffins bursting with tart cranberries and fresh citrus flavor. Topped with a sweet orange glaze, they’re perfect for breakfast, brunch, or snacking any time of year—especially during the holidays.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 cup whole milk or buttermilk
  • 1/2 cup unsalted butter, melted and cooled (or neutral oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, halved if large
  • Optional: coarse sugar for topping
  • Orange glaze (optional):
  • 1/2 cup powdered sugar
  • 1–2 tablespoons fresh orange juice

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk sugar, eggs, orange juice, orange zest, milk, melted butter, and vanilla until smooth.
  4. Gently mix wet and dry ingredients together until just combined—do not overmix.
  5. Fold in cranberries until evenly distributed.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool, then drizzle with optional orange glaze if using.

Notes

  • Toss cranberries in a little flour to prevent sinking.
  • Use room temperature ingredients for fluffier texture.
  • Frozen cranberries can be used straight from the freezer.
  • Glaze is optional but adds a sweet, citrusy finish.
  • Muffins freeze well and reheat in microwave or oven.

Nutrition

Find it online: https://recipesbyliza.com/cranberry-orange-muffins/