Bakery-Style Cranberry Orange Muffins are a delectable treat that combines the tartness of cranberries with the citrusy zest of oranges, all baked into a delightful muffin that mirrors the best offerings of a bakery.
What sets these muffins apart is their balance of flavors and texture. The tart cranberries, bursting with juiciness, play perfectly against the bright, citrus notes of oranges, creating a delightful harmony. These flavors meld with a moist, tender crumb, reminiscent of the finest bakery creations.
The beauty of these muffins lies in their versatility. Whether as a delightful breakfast option or a charming addition to a brunch table, they offer a taste of indulgence without overwhelming sweetness.
These muffins aren’t just a breakfast item; they’re a celebration of the perfect blend of tart and sweet. Whether shared among friends or savored with a quiet morning coffee, Bakery-Style Cranberry Orange Muffins offer a delightful experience, bringing the warmth and aroma of a bakery right into your own home.
Ingredients:
For the Muffins:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon finely grated orange zest
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon optional orange extract
- 1 cup full-fat sour cream, at room temperature
- 1/3 cup orange juice
- 2 cups cranberries, fresh or frozen
For the Optional Orange Glaze:
- 1 cup sifted confectioners’ sugar
- 1 tablespoon freshly squeezed orange juice
- 1 teaspoon finely grated orange zest
- 2 teaspoons whole milk (more if needed for desired consistency)
Instructions:
For the Muffins:
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners and lightly spray with non-stick baking spray. Set it aside.
- In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom; set aside.
- In another large bowl, with a handheld electric mixer or using a stand mixer fitted with the paddle attachment, cream together the butter, sugars, orange zest, vanilla extract, and optional orange extract until light and fluffy (about 3 minutes), scraping the sides and bottom of the bowl as needed.
- Add eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
- In a spouted bowl or measuring cup, combine the sour cream and orange juice and whisk well.
- With the mixer on low speed, alternately add the flour mixture and the sour cream mixture to the butter and sugar mixture, starting and ending with the flour. Avoid over-mixing.
- Gently fold the cranberries into the batter until evenly combined.
- Divide the batter evenly among the prepared muffin tins.
- Bake for 25 to 27 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached. Cool the muffins for 10 minutes in the pan before transferring to a cooling rack.
For the Optional Orange Glaze:
- In a medium mixing bowl, combine the confectioners’ sugar, orange juice, zest, and milk. Whisk until smooth, adding more milk to reach the desired consistency.
- Drizzle the glaze over the muffins just before serving.