Cranberry Orange Muffins

I just love the combination of cranberry and orange around the holidays! The bright flavors add a welcome contrast to all the warm spices used in colder weather baking. The tartness of the cranberries mixes perfectly with the bright citrus flavor from orange juice and zest. These muffins are perfect for a sweet breakfast treat or add the orange icing drizzle for more of a dessert feel.

Mix the Muffin Batter

To make the muffin batter, follow these simple steps:

1. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside for later.

2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat softened butter on medium speed until creamy. Add granulated sugar and orange zest and mix until light and fluffy.

3. Add two eggs, plain Greek yogurt, vanilla extract, milk (any kind will do), and orange juice and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined. Fold in fresh or frozen cranberries. No need to thaw if using frozen.

Line a 12-count muffin pan with muffin liners. Transfer the batter to the pan, filling to the top. I like to use a large cookie scoop for this step for easy transfer and uniform muffin sizes.

Bake the Muffins

Bake the muffins at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 19-20 minutes until the tops of the muffins are golden and a toothpick inserted in the center comes out free of crumbs. This baking method helps create a crunchy muffin top like you find in a bakery.

Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack to cool completely.

Make the Icing

To make the orange icing, whisk together powdered sugar, 1 tablespoon of orange juice, orange zest, and vanilla extract until smooth. If you would like a thinner icing you can add an additional tablespoon of orange juice.

Drizzle the icing over the cooled muffins and enjoy!

Store leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Yield: 12

Author: Laura's Bake Lab

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Cranberry Orange Muffins

Tart cranberries and bright orange pair together perfectly in these yogurt muffins. A hint of cinnamon gives a touch of holiday flavor.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

Muffins

• 1 and 3/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 6 Tbsp unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 Tbsp orange zest
• 2 eggs, room temperature
• 1/2 cup plain Greek yogurt, room temperature
• 2 tsp vanilla extract
• 3 Tbsp milk, any kind
• 3 Tbsp orange juice
• 1 heaping cup of cranberries, fresh or frozen (no need to thaw)

Icing Drizzle

• 1/2 cup powdered sugar
• 2 tsp orange zest
• 1/2 tsp vanilla extract
• 1-2 Tbsp orange juice

Instructions

1. Preheat the oven to 425°F. Line a 12-count muffin pan with muffin liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy. Add the sugar and orange zest and mix until light and fluffy.
4. Add the eggs, Greek yogurt, vanilla extract, milk, and orange juice and mix until fully combined.
5. Add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined. Fold in the cranberries.
6. Transfer the batter to the muffin pan, filling all the way to the top. I like using a large cookie scoop for this step.
7. Bake the muffins at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 19-20 minutes until the tops of the muffins are golden and a toothpick inserted in the center comes out free of crumbs. Allow the muffins to cool in the pan for at least 5 minutes before transferring to a wire cooling rack to cool completely.
8. For the icing drizzle, whisk together the powdered sugar, 1 tablespoon of orange juice, orange zest, and vanilla extract until smooth. If you would like a thinner icing you can add an additional tablespoon of orange juice.
9. Drizzle the icing over the cooled muffins.
10. Store leftover muffins in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

https://www.laurasbakelab.com/blog/cranberry-orange-muffins

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