Liza’s Glazed Cranberry Orange Muffins
At a Glance
- Prep
- 20 minutes
- Cook
- 20 minutes
- Servings
- 12 muffins
Categories
- Breakfast
- American
- Easy
Dietary
- Dairy-free
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
These Cranberry Orange Muffins are bursting with citrusy goodness and make for a delightful treat, perfect for breakfast or a holiday brunch.
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Ingredients
- 2 cups of flour
- 1 cup of granulated sugar
- 1 Teaspoon of baking powder
- 1/2 Teaspoon of sodium bicarbonate (baking soda)
- 1/4 Teaspoon of salt
- 1 cup of cranberries
- zest of 1 orange
- 2/3 Cup of orange juice
- 2 eggs
- 1 Teaspoon of vanilla extract
- 1 Cup of powdered sugar
- orange juice, to desired thickness
Instructions
Preheat Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
Mix Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients In a separate bowl, mix melted butter, orange juice, eggs, and vanilla extract.
Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients. Stir until just combined
Fold in Cranberries and Orange Zest Gently fold in chopped cranberries and orange zest until evenly distributed.
Fill Muffin Cups Spoon the batter into muffin cups, filling each about two-thirds full.
Bake Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Glaze Drizzle with a simple glaze made from powdered sugar and orange juice.
