Description

These moist and tender muffins combine the tangy flavor of fresh cranberries with the sweet citrus of orange zest. Topped with a light orange glaze, they’re ideal for any occasion.

Ingredients

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For the Muffins:

2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
Zest of 1 orange
1/2 cup (120ml) fresh orange juice
1/2 cup (120ml) buttermilk, at room temperature
1/2 cup (113g) unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups (150g) fresh or frozen cranberries (do not thaw if frozen)

For the Optional Orange Glaze:

1 cup (120g) confectioners’ sugar
2 tablespoons fresh orange juice

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Instructions

Preheat Oven: Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Infuse Sugar with Orange Zest: In a separate bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist. This technique releases the essential oils from the zest, enhancing the orange flavor.
Combine Wet Ingredients: Add the orange juice, buttermilk, melted butter, eggs, and vanilla extract to the sugar-zest mixture. Whisk until well combined.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Fold in Cranberries: Gently fold the cranberries into the batter until evenly distributed.
Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each to the top. This ensures a good rise and a generous muffin top.
Bake: Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This baking method helps achieve a domed and fluffy muffin top.
Cool: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Prepare Optional Glaze: While the muffins are cooling, whisk together the confectioners’ sugar and orange juice until smooth to create the glaze. If the glaze is too thick, add a bit more orange juice; if too thin, add more confectioners’ sugar to reach the desired consistency.
Glaze Muffins: Once the muffins have cooled, drizzle the orange glaze over the tops. Allow the glaze to set for a few minutes before serving.

Notes

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze the muffins (without glaze) for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until it curdles slightly. Measure out 1/2 cup for this recipe.
Cranberries: If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture. If you prefer a sweeter muffin, you can use dried cranberries; however, soak them in hot water for 10 minutes to plump them up before folding into the batter.
Orange Zest: Ensure you only zest the outer orange layer, avoiding the white pith, which can be bitter.