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Cranberry Orange Muffins

Cranberry Orange Muffins Perfect for Your Holiday Table

Delightful Cranberry Orange Muffins are a festive treat perfect for Thanksgiving and Christmas breakfasts.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Ground cardamom
  • 1/2 cup Unsalted butter Room temperature
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar
  • 1 tablespoon Orange zest Freshly grated is best
  • 2 large Eggs Room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Orange extract Optional
  • 1 cup Full-fat sour cream Can swap for plain yogurt
  • 1/2 cup Fresh orange juice Freshly squeezed
  • 1 cup Cranberries Fresh or frozen, do not thaw if frozen
For the Glaze
  • 1 cup Confectioners' sugar
  • 2 tablespoons Fresh orange juice For glaze
  • 1 teaspoon Orange zest For glaze

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (204°C) and prepare a muffin tin with liners.
  2. Sift together flour, baking powder, salt, cinnamon, nutmeg, and cardamom in a mixing bowl.
  3. Cream together butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  4. Add eggs one at a time, then mix in vanilla and orange extract.
  5. Whisk together sour cream and orange juice in a small bowl until smooth.
  6. Gradually add dry ingredients to the mixture alternating with sour cream, mixing until just combined.
  7. Gently fold in cranberries.
  8. Fill muffin tin about two-thirds full and bake for 25-27 minutes until golden and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. For the glaze, whisk together confectioners' sugar, orange juice, and orange zest until smooth.
  11. Drizzle glaze over cooled muffins and serve warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 350IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

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