Cranberry Orange Muffins
Soft, fluffy muffins packed with tart fresh cranberries and orange zest, finished with a sweet orange glaze.
Servings: 18
Calories: 123kcal
Equipment
- medium mixing bowl
Ingredients
Muffins
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups fresh cranberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Line a muffin tin with cupcake liners
- In a medium mixing bowl, whisk together flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, whisk together the granulated sugar, eggs, vegetable oil, milk, and vanilla.
- Slowly add the flour mixture, whisking until just combined.
- Fold in the orange zest and fresh cranberries.
- Fill the muffin tin cups about 2/3 full.
- Bake for 22-25 minutes, until the tops of the muffins are just starting to turn golden brown.
- Allow the muffins to cool.
- For the glaze, whisk together powdered sugar and orange juice. The glaze should be whiter in color and a little thick. If not, add 1-2 tbsp. powdered sugar and whisk again.
- Drizzle the glaze over the cooled muffins.
Notes
- Don't overmix: Stir the flour mixture in just until combined. A few small lumps are fine, and overmixing makes the muffins dense.
- Zest first, juice second: Zest your orange before cutting it, then use the same orange for the glaze juice.
- Glaze only fully cooled muffins: If the muffins are still warm, the glaze will melt and soak in instead of setting on top.
Nutrition
Calories: 123kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 77mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 44IU | Vitamin C: 0.5mg | Calcium: 38mg | Iron: 1mg