Cranberry Orange Muffins
Our decadent and delicious, cranberry orange muffins are topped with a simple crumble and drizzled with a powdered sugar glaze!
Servings: 14 Servings
- 1 Cup Granulated Sugar
- 1 Tablespoon Orange Zest
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Buttermilk
- 1/2 Cup Vegetable Oil (or canola, olive, etc.)
- 1/2 Cup Orange Juice
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Fresh Cranberries
- 1 Cup All-Purpose Flour
- 6 Tablespoons Unsalted Butter (melted)
- 1/2 Cup Granulated Sugar
- 1 Cup Powdered Sugar
- 2 1/2 Tablespoons Orange Juice (between two (2) and three (3) tablespoons)
In a small bowl, combine the sugar and orange zest. Set aside.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
Use a hand mixer to combine the buttermilk, oil, orange juice, eggs, and vanilla. Add the sugar mixture, and flour mixture to the wet ingredients. Continue to mix until just combined. Fold in the fresh cranberries.
Fill the muffin liners ⅔ to ¾ of the way full leaving room for the muffins to expand while they bake.
In a small bowl, combine the flour, sugar, and melted butter. The mixture will be thick and crumble.
Tear off pieces of the crumble and place on top of the uncooked muffins.
Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
While the muffins bake, make the glaze. Combine the powdered sugar and orange juice until smooth. Adjust the orange juice as needed to reach the desired consistency.
After the muffins bake, remove them from the oven and allow them to cool completely before adding the glaze.
Store leftover muffins in an airtight container for up to 3 days.
The calorie count listed is an approximation based on the ingredients and a serving size of one (1) cranberry orange muffin. Actual calories will vary.
*The crumble and glaze are both optional. The crumble weighs down the muffins, so the more that is added the less the muffin will rise.
*The cranberries are tart, so the glaze adds a nice contrast. To reduce the tartness, cut back the amount of cranberries or add ¼ cup additional sugar.
Serving: 1g | Calories: 353kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 148mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 238IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg