Cranberry orange muffins are sweet and tart with fresh orange juice, dried cranberries, and a simple orange glaze. The crumb is soft and tender – a great muffin recipe for a holiday breakfast or brunch!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup canola oil or vegetable oil
- 1 large egg
- ½ cup buttermilk
- 1 ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon orange zest
- 1 ½ cup dried cranberries
For the Glaze
- 1 cup confectioner’s sugar
- 2 tablespoons of fresh orange juice (from about one navel orange)
- Preheat the oven to 350°F. Line a muffin tin with paper liners and set it aside.
- Whisk the flour, baking soda and powder, cinnamon, and salt in a medium bowl.
- In a large bowl, mix the canola oil, egg, buttermilk, vanilla extract, both kinds of sugars, and orange zest. Mix until just combined.
- Add the dry ingredients to the wet ones and stir just until combined. Gently fold in the cranberries.
- Equally divide the batter among the muffin liners in the pan.
- Bake in the center of the oven for 23 to 25 minutes. Take muffins out of the pan and cool them on a wire rack. While the muffins cool, make the glaze.
- Whisk the confectioner’s sugar and orange juice in a small bowl. Add more juice for a thinner glaze or more sugar for a thicker one, as desired.
- Drizzle the glaze over muffins and enjoy!
Buttermilk Substitute: You can add either ½ tablespoon of lemon juice or white vinegar to a ½ cup measuring cup and fill the rest with milk. Mix and allow to rest for about 5 minutes.
Cranberries: You can use the same amount of fresh cranberries or frozen cranberries for this recipe. If you use frozen, don’t thaw them – you can mix them right into the batter. They will release more moisture, so you may need to bake the muffins a few minutes longer.
Room Temperature Storage: If you don’t plan on eating them right away, store them in an airtight container at room temperature for three to four days. For the best results, don’t glaze them until you’re ready to serve them. You can keep the glaze in the fridge or make it before serving the muffins.
Freezer Tip: If you don’t glaze the muffins, you can also keep them in a freezer-safe container for up to two months in the freezer. Pop them into the microwave to thaw and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 256
- Sugar: 41.6g
- Sodium: 174.8mg
- Fat: 1.2g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 60.4g
- Fiber: 1.8g
- Protein: 3.1g
- Cholesterol: 16.6mg
Keywords: orange muffins, cranberry muffins, cranberry orange muffins