Cranberry Orange Muffins

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These buttery cranberry orange muffins are wonderful served for breakfast with freshly brewed coffee.  I adapted this recipe from my cranberry nut bread.   

How to Make Cranberry Orange Muffins

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Muffin Ingredients

• 2 cups all-purpose flour (plus one tablespoon)
• 1 cup of granulated sugar 
• 1 1/2 tsp. Baking powder
• one tsp. salt
• 1/2 tsp. baking soda
• 3/4 cup orange juice
• Two tablespoons soften butter
• 1 tablespoon orange zest
• 1 egg 
• 2 cups cranberries 
• 1/2 cup chopped nuts (I use pecans)

Orange Sugar

**See the recipe card for more information**

• 1/4 cup granulated sugar
• 1 1/2 tsp. grated orange zest

Supplies and Tools

• Bowls
• Measuring cups
• Measuring spoons
• Zester
• Muffin pan
• Liners (muffin and cupcake)
• Muffin scoop
• Pastry blender

 

Dry Ingredients

Measure dry ingredients into a large bowl. Using a pastry blender (this is the one I use), blend softened butter into dry ingredients. 

Wet Ingredients

Stir wet ingredients into the flour mixture and stir by hand just until combined.  Gently fold in chopped nuts with a wooden spoon. 

 

Rinse cranberries and pat with paper towels to remove most of the moisture. Place 1 1/2 cups of cranberries in a bowl and coat with 1 tablespoon. Adding the flour to almost dry cranberries prevents pockets of flour in the muffins.  Using a spatula, gently stir cranberries to coat with flour. Gently fold cranberries into the muffin mixture.

 

Use a zester and zest 1 1/2 teaspoons of orange from a clean orange (I used a navel orange).

Orange sugar

Mix orange zest in 1/4 cup sugar in a small bowl.

Fill Muffin Tins

I like to line the muffin tin with these liners, or I use this spray to grease the tin.  Use a muffin scoop (this is the one I used) to measure out muffin batter and fill liners.  Sprinkle the muffin batter with orange flavor sugar. The addition of a sugar topping balances the tart cranberries.  Add a few cranberries to the top of the muffins. I like to cut the large ones in half. Bake the muffins for 20 to 25 minutes. I was checking for doneness with a toothpick (see how here). 

Topping option:

If you like a drizzled glaze topping, then omit the orange sugar before baking. Orange glaze topping  3/4  cup confectioner’s sugar (powdered sugar) 1/4 teaspoon orange zest 3/4 to 1 tablespoon fresh orange juice (start with 3/4 tablespoon, then add more if needed) Whisk all ingredients together in a small bowl until smooth.  Drizzle over cooled muffins (room temperature). Enjoy😊 These light and fluffy muffins deliver a tart and sweet flavor that will delight even the pickiest of taste buds. Cranberries add a zesty pop of flavor, while the fresh orange juice and zest add sweetness. 

Can You Freeze Fresh Cranberries?

Absolutely. I measure out the amount I will need for recipes and note that on the date’s freezer bags. Then I place all those individual bags into one 2-gallon freezer. You can freeze fresh cranberries for up to 12 months. Freezing them ensures you will have whole cranberries all year. Note: Cranberries are harvested from mid-September to early November.   You Might Also Like: Our favorite cinnamon muffin recipe even has a hot cocoa mix in the recipe.   Want More? Sometimes, we all need a little inspiration for easy meals and recipes. I put together some recipes. I think you will like it. If you like easy everyday recipes, you might enjoy my favorite recipes delivered straight to your inbox; click HERE. See you soon, Kippi

 

Ps. This post was shared on Between Naps on The Porch.