Glazed Cranberry Orange Muffins
I was excited to make these glazed cranberry orange muffins when I saw the recipe on Sally’s Baking Addiction because I had some fresh cranberries in my refrigerator to use up. We love the combination of cranberry and orange together so I knew these muffins would be a big hit with my family. The muffins were easy to make and tasted extra special with the orange glaze drizzled on top. My kids loved these muffins and are happy to have them as their school lunch treat this week.
How to Make Glazed Cranberry Orange Muffins
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Prepare the muffin batter by beating together the butter until creamy, about 1 minute. Add the white sugar and brown sugar and blend until creamed, 2 minutes. Add the eggs, sour cream, and vanilla extract; beat until smooth and creamy. Add the orange zest and mix well.
In a separate dish stir the flour, baking powder, baking soda, cinnamon, and salt together until well combined.
Slowly add the flour mixture to the batter until just combined. Add the milk and orange juice, gently whisk until combined and little lumps remain.
Gently fold in 1 1/4 cups of the fresh cranberries. Spoon the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of fresh cranberries to the top of each muffin.
Sprinkle some coarse sugar on top of each muffin.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
Make the orange glaze by combining the powdered sugar together with the fresh orange juice and mix until creamy and smooth. Drizzle over the top of the muffins. Serve and enjoy.
Equipment
Ingredients
Cranberry Orange Muffins:
- ½ cup unsalted butter, room temperature
- ½ cup white sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup sour cream
- 2 tsp vanilla extract
- Zest from 2 oranges
- 1¾ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 tbsp fresh orange juice
- 2 tbsp milk
- 1½ cups fresh cranberries, divided
- Turbinado sugar
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by beating together the butter until creamy, about 1 minute.
- Add the white sugar and brown sugar and blend until creamed, 2 minutes.
- Add the eggs, sour cream, and vanilla extract; beat until smooth and creamy.
- Add the orange zest and mix well.
- In a separate dish stir the flour, baking powder, baking soda, cinnamon, and salt together until well combined.
- Slowly add the flour mixture to the batter until just combined.
- Add the milk and orange juice, gently whisk until combined and little lumps remain. Gently fold in 1 1/4 cups of the fresh cranberries.
- Spoon the batter equally into the muffin pan filling them to the top. Add the remaining 1/4 cup of fresh cranberries to the top of each muffin.
- Sprinkle some coarse sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
- Make the orange glaze by combining the powdered sugar together with the fresh orange juice and mix until creamy and smooth. Drizzle over the top of the muffins. Serve and enjoy.
I always love the combo of orange and cranberry..and that glaze makes these awesome muffins even more inviting!
Oh, yum! Orange and cranberry play together SO nicely, and they must be exquisite in these terrific looking muffins. Really neat recipe — thanks.
These muffins would make a wonderful breakfast.
wouldn’t the fresh whole cranberries be too tart?
No! They sweeten up a bit while they bake. They are still a bit tart but there is plenty of sugar and glaze to make these muffins sweet.
-Pam
I always add orange peel and orange juice to my cranberry bread. Orange glaze is a great idea! Your muffins look wonderful.
The cranberry-orange combo makes me feel like the holidays are here!