Cranberry orange muffins are a bit tart and a bit sweet making for a delicious combination to enjoy all year long! Drizzle these with a simple orange glaze for the perfect addition to your breakfast or brunch!
1cup + 2 TBSsugar2 TBS to mix with the cranberries
1TBSgrated orange rindor orange zest
1/3cupoilcanola, vegetable, or avocado
2cupsCranberriessliced in half
Preheat your oven to 350 degrees and place cupcake wrappers in 24 regular muffin tins.
Slice cranberries in half. Combine with 2 TBS sugar in a bowl and set aside.
Mix flour, baking soda, and salt together. Set aside.
In a separate bowl, combine 1 cup sugar, orange rind, and oil.
Add egg and combine.
Slowly add flour mixture, orange juice, and water to sugar mixture.
Once all mixed together, fold in chopped nuts and cranberries.
Divide batter into 24 muffin tins with each muffin tin about ¾ full.
Bake at 350 degrees for 22-25 minutes or until the tops of the muffins are light golden brown and they bounce back when you push on them.
While muffins bake, mix powdered sugar and orange juice together to make glaze.
Move muffins to a cooling rack and allow to cool completely.
Drizzle glaze on muffins once cooled.
Freeze the cranberry orange muffins before you glaze in an airtight freezer bag. When you’re ready to eat, simply put in the oven or toaster oven and bake until they are fully warmed. While they bake, make up the glaze quickly and top with glaze once warm.Store in an airtight container on the counter for up to five days. If you don’t use them in five days, freeze using the tip above.Split the batch if you want some with nuts and some without by simply mixing in the cranberries, pouring batter into half of your muffin tins, then adding the nuts into the remaining batter before filling the second half of your tins.Try with and without the glaze. The glaze adds a hint of sweetness to the muffins that I personally love, but they’re good without as well!