Cranberry Orange Muffins
Cranberry Orange Muffins are a delightful way to brighten up your mornings. Imagine biting into a warm, fluffy muffin bursting with the tartness of fresh cranberries and the zesty aroma of orange. This recipe combines these flavors for a sweet and tangy treat that’s perfect for breakfast or a midday snack. With a crispy crumb topping and a drizzle of orange icing, every bite is a delicious experience. Plus, this is a step-by-step recipe, making it easy for anyone to whip up these muffins at home. It’s a must-try for those looking to add a burst of flavor to their baking repertoire!
Why You’ll Love This Recipe
One of the best things about Cranberry Orange Muffins is how effortlessly they come together. This recipe requires minimal ingredients, making it easy to prepare and perfect for busy families. Whether you’re rushing out the door for work or gathering the kids for a weekend breakfast, these muffins can be prepped without much fuss. They are not only delicious but also versatile! You can enjoy them warm with a cup of tea or coffee, or pack them as a nutritious snack for school lunches.
Additionally, these muffins are a fantastic way to use up leftover cranberries, whether fresh or frozen, turning them into something delightful. The balance of sweet and tart helps satisfy a variety of taste buds, making these muffins a hit for kids and adults alike.
Ingredients for Cranberry Orange Muffins
To create these delectable Cranberry Orange Muffins, you will need the following ingredients, each adding their own unique flavor and texture:
- 1/3 cup packed light or dark brown sugar: This adds moisture and a hint of caramel sweetness to the muffins.
- 1 tablespoon granulated sugar: A touch of sweetness to enhance the flavors.
- 1/2 teaspoon ground cinnamon: For a warm, spicy aroma.
- 1/4 cup unsalted butter, melted: This creates a rich base for the crumb topping.
- 2/3 cup all-purpose flour: For structure and lightness.
- 1 and 3/4 cups all-purpose flour: A perfect blend to achieve the right muffin texture.
- 1 teaspoon baking soda: Helps the muffins rise perfectly.
- 1 teaspoon baking powder: An additional leavening agent.
- 1/2 teaspoon ground cinnamon: A warm spice to enliven the batter.
- 1/2 teaspoon salt: To balance out sweetness.
- 1/2 cup unsalted butter, softened to room temperature: Ensures a creamy texture in the muffin base.
- 1/2 cup granulated sugar: For sweetness in the batter.
- 1/4 cup packed light or dark brown sugar: For extra flavor depth.
- 1 tablespoon orange zest: A fragrant burst of citrus flavor.
- 2 large eggs, at room temperature: Adds richness and binding.
- 1/2 cup plain yogurt or sour cream, at room temperature: Contributes to the moistness.
- 2 teaspoons pure vanilla extract: For an aromatic sweetness.
- 2 tablespoons fresh orange juice: Enhancing the orange flavor.
- 2 tablespoons milk, at room temperature: Adjusts consistency as needed.
- 1 and 1/2 cups fresh or frozen cranberries: Adds tartness to balance the sweetness.
- Optional: Coarse sparkling sugar for sprinkling on top for added texture.
- 1 cup confectioners’ sugar: For making a delightful icing.
- 2 tablespoons fresh orange juice for icing: To flavor and soften the icing.
Step-by-Step Directions
Preheat Your Oven: Begin by preheating your oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or use liners to prevent sticking.
Make the Crumb Topping: In a small bowl, combine the brown sugar, granulated sugar, cinnamon, and melted butter. Mix until everything is well combined and then add the flour, stirring until the mixture is crumbly. Refrigerate this mixture while you prepare the batter.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy. When well combined, add the orange zest and mix again for an aromatic burst.
Incorporate Eggs and More: Add the eggs, yogurt, and vanilla to the butter-sugar mixture. Mix until everything is well incorporated.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture alongside the orange juice and milk. Mix gently until just combined, then fold in the cranberries until they are evenly distributed throughout the batter.
Fill the Muffin Cups: Spoon the batter into your prepared muffin cups, filling them right to the top. Don’t forget to add the crumb topping you prepared earlier or sprinkle a bit of coarse sugar on top for added crunch.
Bake: Place the muffin pan in the oven and bake at 425°F for 5 minutes. This initial high temperature helps the muffins rise beautifully. After 5 minutes, reduce the temperature to 350°F (177°C) and continue baking for an additional 16-19 minutes until a toothpick inserted into the center comes out clean.
Cool the Muffins: Once baked, let the muffins cool in the pan for about 5 minutes. Then gently transfer them to a wire rack to cool completely.
Prepare the Icing: While the muffins are cooling, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle over the muffins for a sweet finish. Enjoy them warm or at room temperature!
Tips & Tricks
- Perfect Muffin Batter: Avoid over-mixing your muffin batter. Gently fold ingredients until just combined to keep your muffins light and fluffy.
- Flavor Enhancements: Add in some chopped nuts or chocolate chips for extra texture and flavor combinations.
- Yogurt Substitutes: If you don’t have yogurt, you can use sour cream or even applesauce for a lower-fat alternative.
Serving Suggestions & Pairings
Cranberry Orange Muffins are delicious on their own, but there are plenty of creative ways to enjoy them even more. Pair them with a dollop of whipped cream cheese for a creamy contrast to the tart cranberries. They also go wonderfully with a side of fresh fruit or a berry compote. Enhance your brunch table by serving these muffins alongside a steaming cup of coffee, herbal tea, or a refreshing glass of orange juice for a deliciously cohesive meal.
Nutritional Information
These muffins are satisfying yet light, making them an excellent choice for a wholesome treat. A standard muffin comes in at around 200 calories, offering a delightful balance of nutrition from the cranberries and the goodness of yogurt. They also provide a good portion of vitamin C from the oranges and cranberries, ensuring you will start your day on a healthy note!
Storing Tips & Variations for Cranberry Orange Muffins
To keep your Cranberry Orange Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you plan on keeping them longer, they freeze beautifully! Just wrap them individually in plastic wrap followed by aluminum foil, and they can last up to 3 months in the freezer. When you’re ready to enjoy, thaw at room temperature and warm them in the oven for that fresh-baked taste.
For a healthier twist, consider substituting half of the all-purpose flour for whole wheat flour or using honey instead of sugar. You can also experiment with other fruits like blueberries or chopped apples for a different flavor and texture.
Conclusion for Cranberry Orange Muffins
Cranberry Orange Muffins are not just a recipe but a delightful experience to start your day or enjoy as a snack. The balancing act of flavors and textures makes them a treat anyone will love. With simple ingredients and straightforward steps, there’s no reason not to try this recipe right away—celebrate the fresh flavors of cranberries and oranges in a muffin that will put a smile on your face!
FAQs
1. Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe. Just fold them in directly without thawing.
2. How can I make these muffins healthier?
You can substitute half of the white flour with whole wheat flour and reduce the sugar slightly. Using unsweetened applesauce instead of yogurt is another great option.
3. How do I store leftovers?
Store your muffins in an airtight container for up to three days at room temperature. For longer storage, wrap them tightly and freeze for up to three months.
4. Can I make mini muffins instead of regular-sized ones?
Definitely! Just adjust the baking time to about 10-12 minutes for mini muffins, checking often until a toothpick comes out clean.
5. What can I substitute for eggs to make these vegan?
For a vegan version, you can use flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) or unsweetened applesauce as an egg substitute.
Try out this delicious recipe today and enjoy the burst of flavors that Cranberry Orange Muffins bring!
Print
Cranberry Orange Muffins
- Total Time: 40
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful muffins bursting with the tartness of fresh cranberries and the zesty aroma of orange, perfect for breakfast or a 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 to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 tablespoon orange zest
- 2 large eggs, at room temperature
- 1/2 cup plain yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh orange juice
- 2 tablespoons milk, at room temperature
- 1 and 1/2 cups fresh or frozen cranberries
- 1 cup confectioners’ sugar
- 2 tablespoons fresh orange juice for icing
- Optional: Coarse sparkling sugar for sprinkling
Instructions
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin pan with nonstick spray or liners.
- In a small bowl, combine brown sugar, granulated sugar, cinnamon, and melted butter. Mix until crumbly and refrigerate.
- In a medium bowl, whisk together 2 and 1/3 cups flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy. Add orange zest and mix.
- Add eggs, yogurt, and vanilla to the mixture, then incorporate.
- Gradually add dry ingredients along with orange juice and milk. Mix gently and fold in cranberries.
- Spoon the batter into muffin cups and top with the crumb mixture or sprinkle with coarse sugar.
- Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for an additional 16-19 minutes.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
- Whisk together confectioners’ sugar and orange juice to prepare icing, drizzle over cooled muffins, and enjoy!
Notes
Avoid over-mixing the batter for light and fluffy muffins. Customize with nuts or chocolate chips as desired.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
