These bakery-style cranberry orange muffins are bursting with the fresh, tangy flavors of cranberries and oranges. The moist, fluffy texture combined with a hint of nutmeg and cardamom makes these muffins perfect for breakfast or a sweet snack. Top them with a zesty orange glaze for an extra touch of sweetness.
Ingredients:
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
- 1 teaspoon orange zest, finely grated
- 2 teaspoons whole milk, more if needed to achieve desired consistency
Directions:
For the Cranberry Orange Muffins:
- Preheat the Oven: 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. Set aside.
- Prepare the Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, light brown sugar, and orange zest. Beat on medium speed until light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl as needed.
- Add the Eggs: Add the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed.
- Combine Sour Cream and Orange Juice: In a spouted bowl or measuring cup, whisk together the sour cream and orange juice until well combined.
- Mix the Batter: With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the cranberries gently.
- Fill the Muffin Tins: Divide the batter evenly among the prepared muffin tins.
- Bake: Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Cool the muffins in the pan for 10 minutes before transferring to a cooling rack.
For the Orange Glaze:
- Prepare the Glaze: In a medium mixing bowl, combine the confectioners’ sugar, orange juice, orange zest, and milk. Whisk until smooth, adding more milk as needed to reach the desired consistency. Drizzle over the muffins right before serving.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 27 minutes
- Total Time: 42 minutes
- Calories: 290 per muffin
- Servings: 12 muffins
Serving and Storage Tips :
Serving Tips
- Serve Warm: These muffins are best enjoyed warm, straight out of the oven. The fresh, tangy flavors of cranberries and oranges are most pronounced when the muffins are still slightly warm.
- Add the Glaze: If you’re using the optional orange glaze, drizzle it over the muffins just before serving. The glaze adds an extra layer of sweetness and a lovely citrus aroma.
- Pair with Beverages: These muffins pair wonderfully with a hot cup of coffee or tea. They also go well with a glass of fresh orange juice for a delightful breakfast.
- Garnish: For a special touch, garnish the muffins with a small sprinkle of additional orange zest or a few fresh cranberries.
Storage Tips
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, consider placing a piece of bread in the container, which will help maintain the muffins’ softness.
- Refrigeration: If you need to store the muffins for longer, you can refrigerate them. Place the muffins in an airtight container and refrigerate for up to 1 week. Allow the muffins to come to room temperature or warm them slightly in the microwave before serving.
- Freezing: For longer storage, these muffins freeze well. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to a resealable plastic bag or airtight container and store in the freezer for up to 3 months.
- Thawing and Reheating: To thaw, leave the muffins at room temperature for a few hours or overnight. For a warm treat, reheat the muffins in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Glaze Storage: If you have leftover glaze, store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and whisk to restore the smooth consistency.
Variations :
1. Chocolate Chip Cranberry Orange Muffins
Ingredients:
- Replace 1 cup of cranberries with 1 cup of semi-sweet chocolate chips.
Instructions:
- Follow the original recipe, folding in the chocolate chips along with the cranberries. This variation adds a delightful chocolatey twist to the classic cranberry and orange flavor.
2. Cranberry Orange Walnut Muffins
Ingredients:
- Add 1 cup of chopped walnuts to the batter.
Instructions:
- Follow the original recipe, folding in the chopped walnuts along with the cranberries. The walnuts add a crunchy texture and a nutty flavor that complements the tart cranberries and sweet orange.
3. Cranberry Orange Streusel Muffins
Ingredients for Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, cold and cubed
Instructions:
- Prepare the streusel topping by combining flour, granulated sugar, brown sugar, and cinnamon in a bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the muffins before baking. This variation adds a sweet, crumbly topping that enhances the muffin’s flavor and texture.
4. Lemon Cranberry Muffins
Ingredients:
- Replace orange zest and juice with lemon zest and juice.
Instructions:
- Follow the original recipe, substituting lemon zest and juice for the orange zest and juice. This variation offers a bright, tangy lemon flavor that pairs wonderfully with the cranberries.
5. Cranberry Orange Cream Cheese Muffins
Ingredients:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions:
- In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth.
- Fill the muffin cups halfway with batter, add a dollop of cream cheese mixture, and top with more batter.
- This variation adds a creamy, tangy center to each muffin, creating a delightful surprise with every bite.
6. Gluten-Free Cranberry Orange Muffins
Ingredients:
- Replace all-purpose flour with a gluten-free flour blend.
Instructions:
- Follow the original recipe, substituting a gluten-free flour blend for the all-purpose flour. Ensure your baking powder and other ingredients are gluten-free as well. This variation makes the muffins suitable for those with gluten sensitivities.
7. Vegan Cranberry Orange Muffins
Ingredients:
- Replace butter with ½ cup coconut oil or vegan butter.
- Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
- Use a plant-based yogurt or applesauce instead of sour cream.
Instructions:
- Follow the original recipe, making the above substitutions. This variation makes the muffins suitable for a vegan diet without compromising on flavor or texture.
By trying these variations, you can customize the cranberry orange muffins to suit different tastes and dietary preferences, making them a versatile treat for any occasion.
FAQs:
1. Can I use dried cranberries instead of fresh or frozen cranberries?
Yes, you can use dried cranberries. To prevent them from becoming too chewy, soak them in hot water or orange juice for about 10 minutes before folding them into the batter. Drain them well before adding.
2. Can I substitute the sour cream with something else?
Yes, you can substitute sour cream with an equal amount of Greek yogurt or buttermilk. Both options will maintain the moist texture of the muffins.
3. How can I make these muffins lower in sugar?
You can reduce the amount of granulated sugar and light brown sugar by up to 25%. Alternatively, you can use a sugar substitute like stevia or monk fruit sweetener, following the substitution guidelines on the package.
4. Can I make these muffins gluten-free?
Yes, simply replace the all-purpose flour with a gluten-free flour blend. Ensure your baking powder and other ingredients are also gluten-free.
5. How should I store the muffins to keep them fresh?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
6. Can I make the batter ahead of time and bake later?
It’s best to bake the muffins right after preparing the batter to ensure they rise properly. However, you can prepare the dry and wet ingredients separately and combine them just before baking.
These cranberry orange muffins are not only delicious but also easy to make. Enjoy them fresh out of the oven or drizzled with the optional orange glaze for an extra burst of citrus sweetness. Perfect for any occasion, these muffins are sure to be a hit with family and friends.
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Cranberry Orange Muffins
Description
These bakery-style cranberry orange muffins are bursting with the fresh, tangy flavors of cranberries and oranges. The moist, fluffy texture combined with a hint of nutmeg and cardamom makes these muffins perfect for breakfast or a sweet snack. Top them with a zesty orange glaze for an extra touch of sweetness.
Ingredients
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
- 1 teaspoon orange zest, finely grated
- 2 teaspoons whole milk, more if needed to achieve desired consistency
Instructions
For the Cranberry Orange Muffins:
- Preheat the Oven: 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. Set aside.
- Prepare the Dry Ingredients: In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom. Set aside.
- Cream the Butter and Sugars: In a separate large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, light brown sugar, and orange zest. Beat on medium speed until light and fluffy, about 3 minutes, scraping the sides and bottom of the bowl as needed.
- Add the Eggs: Add the eggs, one at a time, beating well after each addition, and scraping the sides and bottom of the bowl as needed.
- Combine Sour Cream and Orange Juice: In a spouted bowl or measuring cup, whisk together the sour cream and orange juice until well combined.
- Mix the Batter: With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the cranberries gently.
- Fill the Muffin Tins: Divide the batter evenly among the prepared muffin tins.
- Bake: Bake for 25 to 27 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Cool the muffins in the pan for 10 minutes before transferring to a cooling rack.
For the Orange Glaze:
- Prepare the Glaze: In a medium mixing bowl, combine the confectioners’ sugar, orange juice, orange zest, and milk. Whisk until smooth, adding more milk as needed to reach the desired consistency. Drizzle over the muffins right before serving.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 27 minutes
- Total Time: 42 minutes
- Calories: 290 per muffin
- Servings: 12 muffins
Notes
Serving Tips
- Serve Warm: These muffins are best enjoyed warm, straight out of the oven. The fresh, tangy flavors of cranberries and oranges are most pronounced when the muffins are still slightly warm.
- Add the Glaze: If you’re using the optional orange glaze, drizzle it over the muffins just before serving. The glaze adds an extra layer of sweetness and a lovely citrus aroma.
- Pair with Beverages: These muffins pair wonderfully with a hot cup of coffee or tea. They also go well with a glass of fresh orange juice for a delightful breakfast.
- Garnish: For a special touch, garnish the muffins with a small sprinkle of additional orange zest or a few fresh cranberries.
Storage Tips
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, consider placing a piece of bread in the container, which will help maintain the muffins’ softness.
- Refrigeration: If you need to store the muffins for longer, you can refrigerate them. Place the muffins in an airtight container and refrigerate for up to 1 week. Allow the muffins to come to room temperature or warm them slightly in the microwave before serving.
- Freezing: For longer storage, these muffins freeze well. Place the cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to a resealable plastic bag or airtight container and store in the freezer for up to 3 months.
- Thawing and Reheating: To thaw, leave the muffins at room temperature for a few hours or overnight. For a warm treat, reheat the muffins in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 5-10 minutes.
- Glaze Storage: If you have leftover glaze, store it in an airtight container in the refrigerator for up to a week. Before using, bring it to room temperature and whisk to restore the smooth consistency.
