Cranberry orange muffins recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12 Muffins
Ingredients
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • 2 eggs
  • ½ cup sour cream
  • 2 tablespoons orange zest
  • 1½ teaspoons vanilla extract
  • 7 tablespoons orange juice, divided
  • ¼ cup milk
  • 2 cups cranberries, fresh or frozen
  • 1 cup confectioner's sugar
Directions
  1. Preheat the oven to 400 F.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and ½ teaspoon salt.
  3. Beat the butter until creamy, then add in the granulated sugar and brown sugar and continue beating until the mixture is smooth.
  4. Add the eggs, sour cream, orange zest, and vanilla, beating until the mixture is well-combined.
  5. Slowly add the dry ingredients to the egg mixture.
  6. Stir the milk into the batter along with ¼ cup orange juice, beating until just combined.
  7. Fold the cranberries into the batter.
  8. Spray a 12-cup muffin pan with nonstick spray or line with cupcake liners.
  9. Spoon the batter into the prepared muffin pan, filling each well to the top.
  10. Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  11. Cool the muffins completely.
  12. Whisk together the confectioner's sugar and the remaining orange juice until the glaze is smooth. Drizzle the glaze over the muffins.
  13. Let the glaze set for about 5 minutes before eating the muffins.