Description
These cranberry-orange muffins are not overly sweet, and big on flavor. Lots of tart cranberries and sweet orange juice/zest kick the flavor up. Best when made with fresh cranberries, fresh orange juice, and lots of pulp! My family loves them without the glaze, but some of my sweet-toothed friends prefer it with, as the muffins are only slightly sweet on their own.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups fresh cranberries
- ¾ cup orange juice
- ½ cup white sugar
- ⅓ cup butter, melted, cooled
- 1 egg
- 1 orange, zested
- 1 cup powdered sugar
- 1 tablespoon orange juice, or more as needed
- 1 pinch grated orange zest
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together flour
- baking powder
- baking soda
- and salt in a large bowl. Mix in cranberries.
- Whisk together orange juice
- sugar
- melted butter
- egg
- and orange zest in a separate bowl. Add orange juice mixture to flour mixture
- stirring just until moistened; do not overmix. Spoon into the prepared muffin cups.
- Bake in the preheated oven until lightly browned and firm to the touch
- 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool
- about 20 minutes.
- Meanwhile
- mix together powdered sugar
- 1 tablespoon orange juice
- and orange zest for glaze. Add more orange juice
- if necessary
- to reach desired consistency. Drizzle glaze over cooled muffins.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 12