Description
These Zesty Cranberry Orange Muffins are a delightful combination of tart cranberries and sweet orange zest, topped with a luscious glaze, perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 1 cup milk
- ¼ cup unsalted butter, melted and cooled
- 1 cup fresh or frozen cranberries
- 1 tablespoon orange zest
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons fresh orange juice (for glaze)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
- In a separate medium bowl, whisk together the beaten egg, milk, and melted butter.
- Pour the wet ingredients into the dry mixture, stirring until just combined.
- Gently fold in the cranberries and orange zest.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes until the tops are golden brown and a toothpick comes out clean.
- Prepare the glaze by whisking together powdered sugar and orange juice until smooth.
- Drizzle the glaze over the warm muffins.
- Serve warm or at room temperature.
Notes
Store in an airtight container for 2-3 days at room temperature, or refrigerate for up to a week. Muffins can be frozen for longer storage.