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Freshly baked cranberry orange muffins with a sweet glaze on top
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Cranberry Orange Muffins

These cranberry orange muffins are a delightful treat that perfectly combine the tartness of fresh cranberries with the bright, citrusy notes of orange, topped with a silky sweet glaze.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Cranberry Muffins, Easy Muffin Recipe, Fall Baking, Orange Muffins, Sweet Glaze
Servings: 12 muffins
Calories: 190kcal

Ingredients

Muffin Batter

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk Whole milk is preferred
  • 1/4 cup unsalted butter, melted and slightly cooled Ensure it's cooled to avoid scrambling the egg
  • 1 cup fresh or frozen cranberries Frozen can be used without thawing
  • 1 tablespoon orange zest Freshly grated is best for vibrant flavor

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease it.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until fully combined.
  • In a separate medium bowl, whisk the lightly beaten egg, milk, and melted butter together until smooth.
  • Gradually pour the wet mixture into the dry ingredients. Stir gently until just mixed; avoid overmixing.
  • Carefully fold in the cranberries and orange zest until evenly distributed throughout the batter.
  • Evenly divide the muffin batter among the muffin cups, filling each about two-thirds full.

Baking

  • Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a wooden skewer inserted in the center comes out clean.

Glazing

  • While the muffins are baking, prepare the glaze by whisking together the powdered sugar and fresh orange juice until smooth.
  • Once the muffins have cooled slightly, drizzle the glaze over the tops, allowing it to set before serving.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes.