Print

Cranberry Orange Muffins Recipe – Easy Homemade Breakfast with Zesty Glaze

cranberry orange muffins - featured image
Print Recipe

These cranberry orange muffins are bursting with tart cranberries and bright citrus flavor, finished with a simple zesty glaze. Perfect for breakfast, brunch, or a sweet snack, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 2 tablespoons orange zest (from 1 large orange)
  • 1/2 cup orange juice, freshly squeezed if possible
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2 to 3 tablespoons orange juice (for glaze)
  • Extra orange zest, optional for topping

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper or silicone liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Coarsely chop cranberries and toss with 1 tablespoon flour (from measured dry ingredients) to prevent sinking. Set aside.
  4. In a medium bowl, whisk together melted butter, eggs, orange juice, yogurt or sour cream, orange zest, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
  6. Fold in cranberries.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full. Sprinkle extra orange zest on top if desired.
  8. Bake for 20-22 minutes, or until golden and a toothpick inserted in the center comes out clean. For larger muffins (using every other cup), bake for 25 minutes.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
  10. In a small bowl, whisk together powdered sugar and orange juice until smooth and slightly runny. Add more juice if needed for drizzling consistency.
  11. Drizzle glaze over cooled muffins. Optionally, dip tops for a thicker coat and finish with extra orange zest.
  12. Let glaze set for 10 minutes before serving. Enjoy warm or at room temperature.

Notes

For best results, use room temperature eggs and yogurt. Toss cranberries in flour to prevent sinking. Glaze muffins only after they have cooled. Muffins can be made gluten-free or dairy-free with simple swaps. Store in an airtight container for up to 3 days, or freeze (without glaze) for up to 2 months.

Nutrition

Keywords: cranberry orange muffins, breakfast, brunch, easy muffins, citrus glaze, homemade muffins, holiday baking, kid-friendly, quick breakfast, muffin recipe

Find it online: https://fuzzyforker.com/cranberry-orange-muffins-recipe-easy-homemade-breakfast-with-zesty-glaze/