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.