Cranberry Orange Muffins
Deliciously moist muffins featuring a perfect blend of sweet-tart cranberries and zesty orange flavors, ideal for any occasion.
Ingredients
For the Muffins
- 3 cups all-purpose flour Light and airy, providing the perfect base for tender muffins.
- 1 tablespoon baking powder A fluffy agent that ensures your muffins rise beautifully.
- 1/2 teaspoon salt A flavor enhancer that balances sweetness.
- 1/2 teaspoon ground cinnamon Adds a warm, aromatic spice that evokes comfort.
- 1/4 teaspoon ground nutmeg Infuses a sweet earthiness.
- 1/2 teaspoon ground cardamom Lends a fragrant touch that pairs wonderfully with orange.
- 3/4 cup unsalted butter Creamy and rich, making every bite melt-in-your-mouth.
- 1 cup granulated sugar Adding sweetness that brightens the flavors.
- 1/3 cup light brown sugar Packed for extra moistness and depth.
- 1 tablespoon orange zest Offering a burst of citrusy brightness.
- 3 large eggs Room temperature for better incorporation.
- 2 teaspoons pure vanilla extract Adding a sweet and comforting aroma.
- 1/2 teaspoon orange extract Optional, enhancing that luscious orange flavor.
- 1 cup full-fat sour cream Rich and tangy, keeping the muffins moist.
- 1/3 cup orange juice Freshly squeezed for vibrant flavor.
- 2 cups cranberries Fresh or frozen, for that delightful burst of flavor.
For the Orange Glaze
- 1 cup confectioners’ sugar Sifted for a smooth, glossy finish.
- 1 tablespoon freshly squeezed orange juice Ensuring a zesty kick.
- 1 teaspoon orange zest Deepening the citrus flavor.
Instructions
Preparation
- Preheat the oven to 400°F (205°C) and line a muffin tin with paper liners.
- In a bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cardamom.
- In another bowl, cream together the butter, granulated sugar, brown sugar, and orange zest until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix sour cream and orange juice in a separate bowl.
- Gradually add the flour mixture and the sour cream mixture to the butter mixture, alternating and starting and ending with the flour.
- Fold in the cranberries gently.
Baking
- Spread the batter into prepared muffin cups, filling them about 2/3 full.
- Bake for 25-27 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 10 minutes, then transfer to a wire rack to cool completely.
Glazing
- For the glaze, mix confectioners’ sugar, orange juice, and zest until smooth, then drizzle over cooled muffins.
Notes
Ensure all ingredients are at room temperature for even mixing. Don't overmix the batter; fold until just combined to keep muffins tender.