Orange Cranberry muffins
These easy bakery style cranberry orange muffins are made with tart cranberries and freshly squeezed orange juice, they are then elevated with orange zest to give them that extra zing.
Servings: 12 muffins
Calories:
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 1 stick butter melted
- 2 large eggs at room temperature
- ½ cup yogurt at room temperature
- 2 tablespoon milk at room temperature
- ¼ cup orange juice freshly squeezed, at room temperature
- 2 teaspoon orange zest
- 1 teaspoon vanilla
- 1 & ½ cup cranberries
For the drizzle
- ½ cup powdered sugar
- 1 tablespoon orange juice
Instructions
- First, start by preheating the oven to 425 and line your muffin pan with paper liners, set aside.
- In a large bowl, add in the flour, baking powder, baking soda, salt and sugar. Give it a good stir to combine, and set aside.
- In a medium bowl, whisk the melted butter, eggs, yogurt, milk, orange juice, orange zest, and vanilla together until well combined. Pour the wet mixture over your dry mixture slowly, then mix just until combined. Fold in the cranberries, then divide the muffin batter into the 12 prepared muffin liners.
- Bake at 425F for 5 minutes, then reduce the oven's temperature to 375F and bake for another 15 minutes or until a tooth pick inserted in the center comes out clean . Let the muffins cool down for 10 minutes then transfer them to a cooling rack to cool down completely.
Make the orange glaze.
- While the orange cranberry muffins are cooling, prepare your orange glaze. In a small bowl, mix the powdered sugar with the 1 tablespoon of orange juice until completely smooth.
- When the muffins are cool, drizzle them with the glaze and serve!