Bakery-Style Cranberry Orange Muffins

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.


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)


For the Muffins:

  1. 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.
  2. In a large bowl, sift together the flour, baking powder, salt, nutmeg, and cardamom; set aside.
  3. 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.
  4. Add eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl as needed.
  5. In a spouted bowl or measuring cup, combine the sour cream and orange juice and whisk well.
  6. 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.
  7. Gently fold the cranberries into the batter until evenly combined.
  8. Divide the batter evenly among the prepared muffin tins.
  9. 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:

  1. 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.
  2. Drizzle the glaze over the muffins just before serving.

Leave a Comment