Cranberry Orange Muffins
Published Nov. 8, 2024
- Total Time
- About 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/120 milliliters vegetable or canola oil, plus more for the pan
- ¾cup/150 grams granulated sugar
- 2large eggs
- ½cup/120 milliliters buttermilk
- ¼cup/60 milliliters orange juice
- ¾teaspoon kosher salt (such as Diamond Crystal)
- 2teaspoons finely grated orange zest
- 2teaspoons baking powder
- ½teaspoon baking soda
- 2cups/256 grams all-purpose flour
- 1½cups/200 grams fresh or frozen cranberries
- 1½cups/180 grams powdered sugar
- 2 to 3tablespoons orange juice
- 1teaspoon finely grated orange zest
- Pinch salt
For the Muffins
For the Glaze (optional)
Nutritional analysis per serving (12 servings)
294 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 4 grams protein; 240 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees with a rack set in the center. Generously oil a 12-cup muffin pan or line with paper liners.
- Step 2
To a large bowl, add the granulated sugar, eggs and oil, and whisk until well combined.
- Step 3
Add the buttermilk, orange juice, salt and orange zest, and whisk until well combined.
- Step 4
Whisk in the baking powder and the baking soda, then use a flexible spatula to fold in the flour and cranberries.
- Step 5
Divide the mixture among the 12 wells and bake until the muffins are puffed and a toothpick inserted in the center comes out with just a few moist crumbs, 18 to 23 minutes. (If using frozen cranberries, the muffins may need to bake for up to about 35 minutes.) Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
- Step 6
While the muffins are cooling, make the glaze, if using: In a medium bowl, whisk together the powdered sugar, 2 tablespoons orange juice, the orange zest and a pinch of salt until smooth. Your glaze should have the same consistency as honey; add a bit more orange juice if necessary.
- Step 7
Glaze the cooled muffins and let the glaze set for 15 minutes before serving. Muffins can be frozen, glazed or unglazed, in an airtight container for up to 1 month.
Private Notes
Comments
This is the first time I have written a note, and what I want to say is thank you, all of you, who comment on these recipes. I read them, make note of your suggestions, and you have never failed me. Too much sugar? Check. Adding more pepper? Less salt? Check. More time, less time, and then that squeeze of lemon at the end - OMG, who knew that would take something from ordinary to sublime. I have even gone vegan more than once because of the substitues you have recommended. You are my people.
Cut each cranberry in half. I know it sounds laborious but it makes a huge difference! If you’re using frozen cranberries don’t thaw them just halve them and use them. Also add toasted chopped pecans.
Yes! I make this as a loaf cake and it’s delicious.
Made these for enjoying with the Thanksgiving Day Parade and they were a hit! Per the comments i rough chopped the cranberries, also opted against the icing. It was plenty sweet and flavors were bright!
Tasty! The muffins were tender and just the right level of sweet for us. I did have some trouble removing them from the muffin tin. Next time I'll let them cool a little longer and may use butter instead of oil to grease the pan.
These were delicious but the orange flavor was barely perceptible before adding the glaze. I made half with the cranberries briefly blitzed in my mini food processor and the other half I subbed in choc chips. I’d love these more with a more pronounced orange flavor.