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Orange and cranberry muffins

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These sweet and savory orange and cranberry muffins will become your new favorite holiday breakfast! It’s the perfect, simple treat to start your day.

Muffins are one of my favorite morning dishes. You are so soft and cute! You have to try my muffins with lemon poppy seeds, pumpkin cream cheese and apple crumble muffins!

2 cranberry and orange muffins stacked on top of each other.

Fluffy and delicious orange and cranberry muffin recipe

With Thanksgiving in a few days and Christmas around the corner, it’s time to try all of the delicious Christmas recipes! These orange and cranberry muffins are one of my favorites and they are SO good. In all fairness there is so much focus on holiday food, but why not breakfast? This easy homemade muffin recipe is the perfect way to start the day! I love the flavors of cranberry and orange. Together they result in a sweet, piquant and bitter taste!

Each soft and fruity muffin is topped with a citrus sugar icing that makes it even better! And the best part is that these muffins use simple basic ingredients! They come together in a pinch and taste absolutely delicious! Whether you’re making them for Christmas morning or just for breakfast on the go, orange and cranberry muffins won’t disappoint! Do you need more cranberry goodness in your life? You must also try my cranberry cheesecake fluff and the white chocolate cranberry macadamia cookies!

Ingredients for orange and cranberry muffins

Just a few simple ingredients make muffins that taste better than anything you can buy! Once you have your pantry ready, all you need is cranberries and orange peel for that characteristic fruity taste! All dimensions can be found in the recipe card below.

  • All-purpose flour: Give your muffins a light, fluffy structure.
  • baking powder: Added to help your muffins rise as they bake.
  • salt: A pinch of salt enhances the overall taste of the muffins.
  • Unsalted butter: Adds tasty fullness and fat content to your muffins. That makes them soft and moist!
  • Granulated sugar: Sweeten your muffins and balance out the bitter and spicy aromas.
  • Orange peel: Added for a little taste and aroma!
  • Big eggs: Needed to tie everything together.
  • Vanilla extract: Vanilla helps to add flavor to your muffins.
  • sour cream: Sour cream makes your muffins extra juicy! It also adds a bit of spice which I absolutely love.
  • orange juice: Orange juice is needed for the dough and the citrus glaze is poured over it.
  • Cranberries: You can use either fresh or frozen cranberries.
  • Course sugar: I like to put some coarse sugar on the tops of the muffins for sweetness and texture.

Let’s make muffins!

Orange and cranberry muffins are super easy to make. With just a little preparation, you can bake delicious muffins in no time! You will love how they turn out!

  1. Preheat the oven, prepare the pan: Let’s begin! First preheat the oven to 400 °. Line a muffin tin with muffin liners and spray lightly with baking spray.
  2. Sieve dry ingredients: In a large bowl, mix the flour, baking powder and salt together. Remove 1 tablespoon of the flour mixture and mix with the cranberries in a medium-sized bowl. Put aside.
  3. Stir in butter: In the bowl of a mixer with the mixer attachment, beat the butter, sugar, orange peel and vanilla. Beat on medium heat for 2-3 minutes until light and fluffy.
  4. Add eggs: Next, add the eggs and beat until completely blended. Mix in the sour cream.
  5. Mix together: Put half of the dry ingredients in the blender and blend on low until almost blended. Add the orange juice and mix on low for 10 seconds. Then add the second half of the dry ingredients and stir until they are just about mixed. Add the cranberries and remaining flour to the bowl and fold into the batter by hand until it is just mixed.
  6. To bake: Scoop the batter into the prepared muffin pan and fill the cups 2/3-full. Sprinkle the tips with coarse sugar. Bake for 25-30 minutes, until the tops are light golden brown and a toothpick comes out clean from the center of a muffin. While the muffins are baking, stir together the sugar, orange and lemon juice for the icing.
  7. Top with glaze: Brush the top of the hot muffins with the icing. Let the cranberry and orange muffins cool in the pan for a few minutes before placing them on a cooling shelf.

Process shots of muffin batter making.

How to make successful muffins

Here are some of my favorite tips and tricks for making muffins like a pro! I hope you love these muffins as much as I do. They are so festive and delicious!

  • Ingredients at room temperature: As with many other baked goods, the key to a smooth batter is to use moist ingredients at room temperature! Place eggs, butter, and sour cream on your counter for about 10 minutes before adding them to the batter.
  • Do not thaw cranberries: Frozen cranberries do not have to be thawed! You can add them to your batter right away.
  • Do not overmix: Gently mix your batter together just until it is combined. Mixing your batter too much can result in muffins that are too dense.
  • Let muffins cool: It is important to let the muffins cool completely so that they set. If you try to serve them too early they can break apart.

Baked orange and cranberry muffins in a muffin pan.

Save leftover orange and cranberry muffins

These tasty muffins can be saved and enjoyed days later! They are perfect for a quick breakfast. You and your family will love it!

  • At room temperature: Store muffins in an airtight container for 3-4 days.
  • In the freezer: Baked muffins can also be stored in the freezer! Place in a freezer-proof bag and store for 2-3 months. Thaw in the refrigerator overnight before serving. Put the muffins in the oven at 300 degrees Fahrenheit for 10-15 minutes to reheat.

A cranberry and orange muffin cut in half.

Warm, tasty and full of flavor, muffins are one of my favorite goodies! They are so delicious when you make them at home, better than anything you can get in the store! I’ve rounded up some of my favorite muffin recipes here for you to try. They will be a big hit with your family!

  • Preheat the oven to 400 °. Line a muffin tin with muffin liners and spray lightly with baking spray. Put aside.
  • In a large bowl, mix the flour, baking powder and salt together. Remove 1 tablespoon of the flour mixture and mix with the cranberries in a medium-sized bowl. Put aside.

  • In the bowl of a mixer with the paddle attachment, beat the butter, sugar, orange peel and vanilla. Beat on medium heat for 2-3 minutes until light and fluffy.
  • Add the eggs and beat until they combine. Scrape the sides and bottom of the bowl and blend for a few more seconds to make sure everything is completely blended. Add the sour cream and mix until just combined.

  • Put half of the dry ingredients in the blender and blend on low until almost blended. Add the orange juice and mix on low for 10 seconds. Add the second half of the dry ingredients and mix until they just combine. Add the cranberries and remaining flour to the bowl and fold into the batter by hand until it is just mixed.

  • Scoop the batter into the prepared muffin pan and fill the cups 2/3-full. Sprinkle the tips with coarse sugar. Bake for 25-30 minutes, until the tops are light golden brown and a toothpick comes out clean from the center of a muffin. While the muffins are baking, stir together the sugar, orange and lemon juice for the icing.
  • Brush the top of the hot muffins with the icing. Let the muffins cool in the mold for a few minutes before placing them on a cooling shelf.

Serves: 12th

portion1muffinsCalories348kcal (17%)carbohydrates55G (18%)protein5G (10%)fat13thG (20%)Saturated Fat7thG (35%)Polyunsaturated fat1GMonounsaturated fatty acids3GTrans fats1Gcholesterol61mg (20%)sodium127mg (5%)potassium210mg (6%)fiber2G (8th%)sugar28G (31%)Vitamin A430IE (9%)vitamin C8thmg (10%)calcium80mg (8th%)iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Every recipe and nutritional value depends on the brands, measuring methods and serving sizes used per household.

course breakfast

kitchen American

keyword Cranberry and Orange Muffins, Orange and Cranberry Muffins

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