Cranberry Orange Muffins with Orange Glaze

The mixed sweet taste of cranberry orange muffins is impossible to resist, especially when you see the thick orange glaze dripping down the sides and the ruby-red cranberries in every bite. Ready in about 30 minutes with just a handful of ingredients. These muffins are so tasty; they are ideal for a brunch party, picnic, or just a snack.

Double or triple the recipe, then put them in freezer bags and freeze them so you can grab one whenever a craving hits. They make the perfect snack or dessert on Thanksgiving Day after everyone has indulged in oven-roasted turkey, or you can serve them for breakfast, slightly warm, with maple cinnamon butter.

Cranberry Orange Muffins are the perfect way to start a crisp fall morning. This time of year, I am ready to add cranberries to anything and everything! These muffins turned out so fluffy, sweet, tart, juicy, and refreshing! Nothing beats getting a mix of sweet, sour, and citrus all in one bite! Did I mention that they are ready in about 30 minutes? Yes, that, too! The most important thing about this recipe is the number of cranberries. I want a juicy cranberry in every bite, so I make sure it happens with these delicious tart treats.

Why you will love this recipe

• The perfect holiday dessert: They are sweet, tart, and have lots of flavor. Every bite is bold and rich, bursting with warm fall spices like cinnamon and nutmeg that complement the sweet citrus and the tangy cranberries.
• They are full of cranberries: You will find a cranberry in every moist and luscious bite, so tart and good, balancing the sweetness from the orange glaze.
• Save money: Make them at home for less than a dollar instead of paying up to $5 at the bakery.
• Freeze for later: Make extra and freeze them for several months for those late-night cravings.

What you will need

• Produce – If cranberries are not available, you can use frozen or dried cranberries. Fresh oranges for juice and zest add a burst of orange flavor and extra texture. Make your own for the most incredible taste.
• Dairy and eggs – Using milk improves the texture, flavor, and hydration of the batter, adding sweetness and structure. Unsalted room-temperature butter and eggs help create a smooth batter for a fluffy texture. Full-fat Greek yogurt adds moisture and creaminess, and activates the baking soda.
• Dry ingredients – I use all-purpose flour in these muffins for consistency, as it prevents the batter from spreading too much and creates starchy gluten, along with baking soda and baking powder to trap air bubbles and help the dough rise.
• Spices and flavorings – Ground nutmeg and cinnamon add a warm sweetness and earthy aroma. I also use 100% pure vanilla extract for extra flavor and complexity.
• Sweetener – Granulated sugar binds to liquids to retain moisture for a softer and moister dough. It also weakens gluten, producing a more tender crumb. Plus powdered sugar for the glaze.

How to prepare

Preheat the oven and prepare the pan: Preheat the oven to 425 degrees F and line a muffin pan with cupcake liners.

Mix the wet ingredients: Beat the butter on high in a mixer fitted with a paddle attachment until smooth, for 1 minute. Then add the granulated sugar and beat on high for 20 minutes, or until fully combined, scraping the bowl as needed before beating in the orange zest.

Add the dry ingredients: In a large bowl, stir together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.

Combine: Gradually add the dry ingredients to the wet ingredients and stir gently until fully mixed. Slowly whisk in the orange juice and milk until fully combined but still runny. Then, gently fold in the cranberries with a wooden spoon.

Bake the muffins: Spoon the batter into the muffin pan, filling each cup to the top. Top each with a few more cranberries. Bake for five minutes, then reduce the temperature to 350°F and bake for another 18 to 20 minutes. A toothpick inserted into the center should come out clean when they are done.

Cool the muffins: Remove the pan from the oven and let them cool in the pan for five minutes before moving them to a cooling rack. Let them cool completely before glazing.

Mix the glaze: Add all the glaze ingredients to a medium bowl and stir until fully combined. If it is too thick, add a bit more juice. If it is too thin, add a little more sugar.

Drizzle, set, and serve: Finally, drizzle over the muffins and let them set for a few minutes before serving.

Expert tip

How to choose the best cranberries

To choose the best cranberries at the grocery store or farmers’ market, look for berries that are plump, firm, and bouncy. They should give a little when squeezed and not be bruised, shriveled, or mushy. A ripe cranberry will bounce and make a hollow sound when it is dropped on a countertop or back into the container. The color should be rich dark red or yellowish red, with an opaque, bright finish rather than being translucent and pale. They may be darker later in the year because of the cold. The skin should be glossy and red with a shiny look. No spots or stickiness should be visible. Cranberry season is typically from late October to early December.

More tips to consider:

• Once you mix the wet ingredients, don’t overmix. Do not worry about lumps.
• If using frozen cranberries, do not thaw them first. But do coat them in flour.
• For dried cranberries, soak them in water until they are rehydrated. This could take 10 to 30 minutes. For even more flavor, soak them in orange juice.
• Use a spoon-and-level method to measure the flour to prevent dry muffins.
• Do not overbake. Watch the muffins as they bake. A few minutes before they are done, peek through the window. If they don’t look wet in the middle, check them.
• For the toothpick test, insert a toothpick into the middle of a muffin; if it comes out dry, they are done.

Recipe variations and add-ins:

• Add some nuts: Choose macadamia nuts, pistachios, or pecans, and add them to the batter for crunchy muffins.
• Chocolate chip muffins: Chocolate lovers would really like a cup of chocolate chips in the batter. I have tried it with semi-sweet, dark, or white chocolate, and they were all incredible.
• Other fruit: On the other hand, you could also add other fruits like blueberries, raspberries, or blackberries.
• Pumpkin muffins: Of course, it is that time of the year. Add some pumpkin spice to the mixture for pumpkin, cranberry, and orange muffins.
• Frost them: Instead of orange glaze, go all in and frost these muffins with my rich cream cheese frosting. It is so easy to make with just four ingredients.

Serving suggestions:

Serve them at room temperature or slightly warmed up, with a dollop of butter so it melts into the sweet-and-tart. They taste especially indulgent with a warm cup of pumpkin spice latte in the morning. They also go great with a glass of this orange Julius made with just four ingredients, including frozen orange juice and milk. The kids will also enjoy these with pumpkin spice hot chocolate.

Another way to serve these is as part of a cupcake bar, with a variety of other muffins and a cake bar at a party or celebration. Decorate with whipped cream and sprinkles for extra flourish. They also make a delicious snack, so pack them in lunch boxes. I usually do that with Thanksgiving leftovers; my kids love discovering cheesy Turkey sliders, and these for dessert.

How to store:

• Refrigerate: Refrigerate leftover muffins in an airtight container for up to five days. 
• Freezing: Place muffins in freezer bags and store in the freezer for up to three months.   
• Defrost: Thaw overnight in the fridge for the best flavor and texture.

Frequently asked questions

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