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Cranberry Orange Muffins
Tangy cranberries and bright orange zest swirled into tender, moist muffins with a buttery crumb topping.
★★★★☆
(173 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time25 min
Bake time23 min
Total time1 hr
Makes12
Ingredients
1
1/3 cup (67g) packed light or dark brown sugar
2
1 Tablespoon (15g) granulated sugar
3
1/2 teaspoon ground cinnamon
4
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
5
2/3 cup (83g) all-purpose flour (spooned & leveled)
6
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
7
1 teaspoon baking soda
8
1 teaspoon baking powder
9
1/2 teaspoon ground cinnamon
10
1/2 teaspoon salt
11
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
12
1/2 cup (100g) granulated sugar
13
1/4 cup (50g) packed light or dark brown sugar
14
1 Tablespoon orange zest (from about 2 oranges)
15
2 large eggs, at room temperature
16
1/2 cup (120g) plain yogurt or sour cream, at room temperature*
17
2 teaspoons pure vanilla extract
18
2 Tablespoons (30ml) fresh orange juice
19
2 Tablespoons (30ml) milk (any kind), at room temperature
20
1 and 1/2 cups (185g) fresh or frozen cranberries (do not thaw)
21
optional: coarse sparkling sugar, for sprinkling on top (if not using crumb topping)
22
1 cup (120g) confectioners’ sugar
23
2 Tablespoons (30ml) fresh orange juice
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