Baking Cranberry Orange Muffins with Fresh Cranberries

There’s something truly enchanting about the changing seasons. As the days grow shorter and the air crisper, we find comfort in the warmth of our kitchens, where the aroma of freshly baked treats fills the air. And what better way to celebrate the onset of autumn and the upcoming holiday season than by whipping up a batch of homemade cranberry orange muffins?

Fresh cranberries, with their vibrant ruby-red hue and tangy-sweet flavor, are a quintessential seasonal delight. These little bursts of flavor are not only perfect for adding a zesty twist to your muffins but also for creating a delightful contrast of textures. When baked into muffins, they infuse each bite with a pop of tartness that beautifully complements the sweetness of orange zest and juice.

But here’s the thing: cranberries are a seasonal delight, typically available in abundance during the fall and winter months. So, what do you do when you find yourself craving these delicious cranberry orange muffins during the sweltering summer or the chill of spring? The answer lies in one simple word: freezing.

Freshly baked cranberry orange muffins are just about enough to make everyone happy the rest of the weekend. With cranberry season upon us, do yourself a favor and grab a few bags while they are still around. We keep the cranberries in the freezer so we can make these muffins year round!

These can be made as cranberry orange muffins, or as bread. Either way, the slightly sweet, slightly tangy baked treat is a winner. And can we talk about the orange glaze that you just will fall in love with?

Ingredients for cranberries to stir into muffins:

1. Fresh cranberries: Adds tartness and a burst of fruity flavor to the muffins.
2. Flour: Coats the cranberries to prevent them from sinking to the bottom of the muffins during baking.
3. Brown sugar: Provides a touch of sweetness to balance the tartness of the cranberries.

 Ingredients for cranberry orange muffin batter:

1. Butter (softened): Adds richness and flavor to the muffins.
2. Brown sugar: Adds moisture and sweetness to the batter.
3. Granulated sugar: Adds sweetness and helps with the muffins’ texture.
4. Eggs (beaten): Acts as a binding agent and adds moisture and structure to the muffins.
5. Flour: The main dry ingredient that forms the base of the muffin batter.
6. Salt: Enhances the overall flavor by balancing the sweetness.
7. Baking powder: Leavening agent that helps the muffins rise and become fluffy.
8. Orange zest: Adds a bright citrus flavor and aroma to complement the cranberries.
9. Milk: Provides moisture and helps create a tender crumb in the muffins.
10. Turbinado sugar: Adds a delightful crunch and sweetness to the muffin tops.

Ingredients for orange glaze:

1. Orange juice: Provides a citrusy flavor and acidity to the glaze.
2. Powdered sugar: Sweetens and thickens the glaze, creating a smooth and sweet topping for the muffins.

Cranberry Orange Muffins

https://youtu.be/kKDX7w8jkMo

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: cranberries, muffins, orange

Servings: 12 muffins

Calories: 299kcal

Author: Bruce and Dina Miller

Equipment

• bowl
• mixing spoon
• measuring cups
• Measuring spoons
• muffin tin

Ingredients

Ingredients for cranberries to stir in to muffins:

• 2 cups fresh cranberries
• 2 tablespoons flour
• 2 tablespoons brown sugar

Ingredients for cranberry orange muffins batter:

• 1 stick butter softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 Eggs beaten
• 2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 2 tablespoons orange zezt
• 1/2 cup milk
• 3 tablespoons turbinado sugar

Ingredients for orange glaze:

• 2 tbs orange juice
• 1 cup powder sugar more or less to make a glaze for the muffins

Instructions

• Pre heat oven to 375 F convection or 400 F standard. Spray a 12 cup muffin pan with spray oil. Set aside.
• Pick over fresh cranberries, and place in bowl. Add flour and shake to coat. Add brown sugar and shake to coat. Set aside.
• Cream butter and sugar with mixer or whisk. Beat eggs, and add into butter and sugar. Mix flour with salt and baking powder in a separate bowl with whisk.
• Add flour mixture, eggs and milk to the butter sugar mixture and gently blend, just until mixed. Do not over mix.
• Set aside about a 1/2 cup of the cranberries for the top, and fold in cranberries just until mixed.
• Using an ice cream scoop, scoop mixture into oiled muffin pan. Top with the additional cranberries, and sprinkle with turbinado sugar.
• Bake for 15-20 minutes, turning half way.
• While muffins are baking, juice the oranges, and mix with enough powder sugar to make a thin glaze. Add a bit more orange zest to the glaze.
• Check muffins for doneness when toothpick comes out clean. Allow to cool for about 5 minutes, then drizzle the glaze on while still warm.

Nutrition

Serving: 1muffin | Calories: 299kcal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 229mg | Potassium: 86mg | Fiber: 1g | Sugar: 33g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg

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