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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!
For the Glaze
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!
Find it online: https://www.girlgonegourmet.com/cranberry-orange-muffins/