Amazing Cranberry Orange Muffins: 250 Calorie Joy

Smell of winter mornings! There’s just something about waking up to the scent of bright, tart-sweet flavors filling the house, and that’s exactly what these cranberry orange muffins deliver. They’re honestly one of my favorite easy wins for a holiday breakfast or just a cozy Tuesday. Years ago, I used to think baking was this big, complicated thing that just wasn’t for me. But after a tough day, I learned that the simple act of mixing ingredients and watching them transform into something delicious, like these muffins, can be incredibly peaceful. Pure joy, really!

Why You’ll Love These Cranberry Orange Muffins

• They’re unbelievably easy to whip up – perfect for busy mornings!
• The flavor combo of tart cranberries and bright orange zest is just out of this world.
• You get that delightful burst of freshness from fresh cranberry muffins, enhanced by aromatic orange zest muffins.
• They’re your go-to for holiday breakfast or just a cheerful winter pick-me-up.

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Gather Your Ingredients for Cranberry Orange Muffins

Okay, let’s get our mise en place sorted! You won’t need anything too fancy, just good ol’ pantry staples and those star ingredients.

Here’s what you’ll want to grab:

• For the Muffins:
  • 2 cups all-purpose flour (just your standard stuff works great!)
  • 1 teaspoon baking soda (gives these beauties a nice lift)
  • 1/2 teaspoon salt (to balance all that sweet and tart)
  • 1/2 cup unsalted butter, softened (let it sit on the counter for a bit so it’s nice and creamy)
  • 1 cup granulated sugar (for that lovely sweetness)
  • 2 large eggs (room temperature is best if you remember, but don’t stress if not!)
  • 1 teaspoon vanilla extract (because vanilla makes everything better, right?)
  • 1 cup buttermilk (this really makes them tender, but I’ll share a substitute later!)
  • 1 tablespoon orange zest, finely grated (get all that fragrant goodness!)
  • 1 cup fresh or frozen cranberries, roughly chopped (fresh are amazing, but frozen work like a charm too – just toss ’em in frozen!)
• For the Simple Glaze:
  • 1 cup powdered sugar (also called confectioners’ sugar)
  • 2-3 tablespoons orange juice (freshly squeezed is divine, but store-bought is fine!)

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Simple Steps to Perfect Cranberry Orange Muffins

Alright, let’s get these delightful muffins into your oven. It’s honestly a pretty straightforward process, and the results are so worth it!

1. First things first, let’s get that oven preheated to 375°F (190°C). While that’s warming up, grab your muffin tin. I like to use paper liners because they make cleanup a breeze, but you can totally grease your tin really well if you don’t have liners.
2. Now, in a medium bowl, whisk together your flour, baking soda, and salt. This just makes sure everything’s evenly distributed so you don’t get any weird baking soda pockets.
3. In a bigger bowl, cream together that softened butter and sugar. Use an electric mixer or a good sturdy wooden spoon and go until it looks light and fluffy – this is where you build that lovely texture!
4. Beat in your eggs one at a time, and then give it a little stir of vanilla extract. Yum!
5. Here’s where we combine things. Add about a third of the dry ingredients to the butter mixture, mix it up a bit, then add half of the buttermilk. Keep going like this, alternating dry and wet, and always start and end with the dry stuff. Mix until it’s *just* combined. Seriously, don’t overmix here – a few little streaks of flour are totally okay! Overmixing is the enemy of tender muffins.
6. Now for the fun part! Gently fold in that lovely orange zest and your chopped cranberries. These little gems are what make these muffins pop, especially during winter baking.
7. Scoop that gorgeous batter into your prepared muffin cups. Fill them about two-thirds of the way full. They’ll puff up nicely!
8. Bake for about 18 to 22 minutes. You’ll know they’re ready when a wooden skewer or toothpick inserted right into the center comes out clean. No wet batter clinging to it!
9. Let them cool in the muffin tin for a few minutes before moving them to a wire rack to cool completely. This is important because they continue to cook a bit in the hot tin.
10. While they’re cooling, let’s whip up that super simple glaze. Just whisk the powdered sugar with 2-3 tablespoons of orange juice until it’s smooth and drizzle-able. If it’s too thick, add a tiny bit more juice; if it’s too thin, add a pinch more powdered sugar.
11. Once the muffins are totally cool, drizzle that beautiful glaze over the tops. Now you have perfectly glazed muffins ready to enjoy!

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Tips for Baking the Best Cranberry Orange Muffins

Okay, friend, let’s chat about making these the MOST amazing cranberry orange muffins ever. It’s all about a few little tricks! First, about those cranberries: fresh ones are wonderful, but if you use frozen, don’t thaw them out! Just toss them in straight from the freezer. It keeps them from bleeding too much color into the batter. And for goodness sake, please, please don’t overmix! Remember how I learned that? Just mix until it’s *barely* combined. A few flour streaks show you’re on the right track to a tender, fluffy muffin. This is what makes it such an easy muffin recipe – mastering that gentle touch!

Making Ahead and Storing Your Cranberry Orange Muffins

The best part? These muffins are totally make-ahead friendly, which is a lifesaver for busy mornings or when you want a special treat ready to go. For storing them at room temperature, just pop them into an airtight container once they’re completely cool. They’ll stay wonderfully fresh for about 3 days.

But if you want to have these little gems on hand for longer, they’re fantastic freezer friendly muffins! Just let them cool completely, then wrap them well in plastic wrap or pop them into a freezer bag. They’ll keep beautifully for up to 2 months. Just thaw them on the counter when you’re ready for a taste of winter sunshine!

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Frequently Asked Questions about Cranberry Orange Muffins

Nutritional Information for Cranberry Orange Muffins

Just a heads-up, these numbers are an estimate and can vary a bit depending on the exact ingredients you use. But for a typical muffin, you’re looking at about 250 calories per serving. That includes around 35g of carbs, 12g of fat, and 3g of protein. It’s a pretty balanced little treat!

Sharing Your Cranberry Orange Muffins

I just LOVE hearing from you all! If you try these delightful cranberry orange muffins, please let me know how they turned out. Did you add anything special? Did you share them with family? Drop a comment below or even rate the recipe – your feedback makes my day and helps others find their own pure cooking joy!

Cranberry Orange Muffins

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Bright and tart-sweet muffins with orange zest and a simple glaze, perfect for holidays or any winter morning.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries, roughly chopped
• For the Glaze: 1 cup powdered sugar, 2-3 tablespoons orange juice

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
6. Gently fold in the orange zest and chopped cranberries.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. While the muffins cool, prepare the glaze by whisking together the powdered sugar and orange juice until smooth. Add more juice if needed to reach your desired consistency.
11. Drizzle the glaze over the cooled muffins.

Notes

• For best results, use fresh cranberries. If using frozen, do not thaw them before adding to the batter.
• These muffins freeze well. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
• You can substitute fresh orange juice for the buttermilk for a slightly different flavor profile.

Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 25g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg