Cranberry Orange Muffins

These bakery-style Cranberry Orange Muffins are a delightful combination of fresh, tangy cranberries and zesty oranges. With their moist and fluffy texture enhanced by warm hints of nutmeg and cardamom, these muffins make an irresistible treat. Topped with an optional orange glaze, they are perfect for breakfast or an afternoon snack.

Why You’ll Love This Recipe

The combination of cranberries and oranges creates a balanced sweet-tart flavor.

Warm spices like nutmeg and cardamom add depth and coziness.

The sour cream keeps the muffins exceptionally moist and tender.

Simple to prepare, yet they look and taste bakery-quality.

The optional orange glaze elevates these muffins with a sweet, citrusy finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cranberry Orange Muffins:

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

½ teaspoon ground cardamom

8 tablespoons (4 ounces) unsalted butter, at room temperature

1 cup granulated sugar

⅓ cup light brown sugar, packed

1 tablespoon orange zest, finely grated

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

½ teaspoon orange extract (optional)

1 cup full-fat sour cream, at room temperature

⅓ cup orange juice

2 cups cranberries, fresh or frozen

For the Orange Glaze (Optional):

1 cup confectioners’ sugar, sifted

1 tablespoon freshly squeezed orange juice

2 teaspoons whole milk (more if needed for consistency)

1 teaspoon orange zest, finely grated

Directions

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and lightly spray with non-stick baking spray.

In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Set aside.

In another large bowl, cream together the butter, granulated sugar, light brown sugar, and orange zest with an electric mixer until light and fluffy, about 3 minutes.

Beat in the eggs, one at a time, scraping the bowl after each addition. Mix in the vanilla and orange extracts.

In a separate bowl or measuring cup, whisk the sour cream and orange juice together.

With the mixer on low speed, alternate adding the dry ingredients and sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Fold in the cranberries gently.

Divide the batter evenly among the prepared muffin cups.

Bake for 25-27 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Cool the muffins in the tin for 10 minutes before transferring to a wire rack.

To make the glaze, whisk the confectioners’ sugar, orange juice, orange zest, and milk until smooth. Drizzle over the cooled muffins before serving.

Servings and Timing

Prep Time: 15 minutes

Cook Time: 27 minutes

Total Time: 42 minutes

Servings: 12 muffins

Calories: Approximately 290 per muffin

Variations

Add Nuts: Fold in ½ cup of chopped pecans or walnuts for added crunch.

Spice Swap: Replace nutmeg and cardamom with cinnamon for a more familiar spice flavor.

Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Dried Cranberries: Substitute dried cranberries if fresh or frozen are unavailable, but soak them in orange juice beforehand to soften.

Vegan Option: Use vegan butter, a flax egg substitute, and coconut yogurt instead of sour cream.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Freezing: Wrap each muffin tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Reheating: Warm the muffins in the microwave for 15-20 seconds or in the oven at 350°F for 5 minutes.

Related Recipes:

• Orange Cardamom Cookies
• Orange Cardamom Cream Scones
• Cranberry, Orange, and Pecan Muffins

FAQs

Can I use frozen cranberries directly in the batter?

Yes, frozen cranberries can be used without thawing. Just toss them in a little flour to prevent them from sinking in the batter.

What’s the best way to ensure moist muffins?

Using full-fat sour cream and not overmixing the batter are key to achieving moist muffins.

Can I substitute the sour cream?

Yes, you can use plain Greek yogurt or buttermilk as a substitute for sour cream.

How do I prevent my muffins from sticking to the liners?

Lightly spray the liners with non-stick spray before adding the batter to ensure easy removal.

Can I make these muffins without the glaze?

Absolutely! The muffins are delicious on their own, but the glaze adds a lovely sweet citrus touch.

Conclusion

These cranberry orange muffins are bursting with flavor and perfect for any occasion. Whether you enjoy them plain or with the optional orange glaze, they’ll bring a touch of brightness to your day. Easy to make and incredibly satisfying, they’re a recipe I turn to time and time again. Bake a batch and see how quickly they disappear.

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