Around the holidays I shared my yummy white chocolate cranberry orange muffins. Today I wanted to share the basic recipe for cranberry orange muffins without the white chocolate chips. I much prefer this recipe, but I am not a white chocolate fan; and I will say the other recipe is delicious and perfect for the holidays or anytime. But if you’re like me and you like things a little simpler and a little less sweet, you might enjoy this one more. And if you want to kick it up a notch, I share a beautiful orange and cinnamon glaze to drizzle over top.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 1/2 cup greek yogurt
- 1 tsp vanilla
- 1/3 cup orange juice
- 2 tsp orange zest
- 1 3/4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 11/2 - 2 cups frozen cranberries (do not thaw)
- CINNAMON ORANGE GLAZE
- 3 tbsp orange juice
- 1/8 tsp cinnamon
- 11/2 cups powdered sugar
- Preheat oven to 400F and spray your muffin pan with nonstick spray or line with cupcake liners, set aside.
- In a stand mixer with the paddle attachment, beat the room temperature butter on high speed until smooth and creamy. Add the 1/2 cup of sugar and beat on high until creamed together, about 2 minutes, scraping down the bowl as needed to make sure all the sugar is incorporated. Next add the eggs, yogurt, and vanilla. Beat on medium speed until the mixture is combined smooth in texture. Lastly add the orange juice and zest and mix until combined.
- In a separate bowl, toss your dry ingredients together (flour, baking soda, baking powder, cinnamon, and salt). Mix the dry ingredients into the wet ingredients until just combined (be careful not to over mix). Next fold in the cranberries with a wooden spoon or spatula.
- Spoon the batter into your muffin pan, filling them all the way to the top. Bake at 400F for 8 minutes, then keeping the muffins in the oven, lower the temperature to 350F (and bake for 13-15 more minutes, until a toothpick inserted in the center comes out clean.
- While the muffins are baking, you can make the glaze. Whisk together all the ingredients (orange juice, cinnamon and powdered sugar) and set in the refrigerator.
- Let cool, take the glaze out of the refrigerator and drizzle on the muffins and serve immediately. If you're not going to serve immediately, save the glaze for when you do. Muffins can be kept in an airtight container on the counter for 2-3 days, or in the fridge for 4-5 days. They can also be frozen.
*You may use fresh cranberries as well. You can also use dry, just note you may want to adjust the sugar as dried cranberries are much sweeter.
*These muffins are not that sweet (that's the way we like them in this household), they are definitely more tart, so if you like things sweet, you can add a 1/4 cup more sugar.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 345mgCarbohydrates: 85gFiber: 2gSugar: 66gProtein: 5g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
These muffins are perfect for breakfast on the go, for an after school snack, or a midday craving. And they would be a lovely addition to breakfast in bed on Valentine’s Day!
If you’re looking for more muffin recipes, these are my top 3:
If you try out this recipe, or any others, please let me know – I’d love to hear from you. You can comment on the blog, always appreciated or share your picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you love it as much as I do, please Pin it for others to see too!
Till the next recipe,