I love using buttermilk in my dessert recipes, it’s such an amazing ingredient. The added moisture in these Cranberry Orange Muffins is the amazing result of creamy buttermilk. These fluffy and soft muffins are packed with tart cranberries and orange zest, drizzled with a sweet orange glaze that melts in your mouth. The bursts of juice from the cranberries will make you dance every time you eat one. They have a bright and fresh sweet flavour, perfect for an all-day kind of snack. Some may say these are a fall only treat, but this cranberry and orange combo is so good I’ll eat them all year round.
How to make Cranberry Orange Muffins with Buttermilk
The batter comes together in 10 minutes or less and you don’t need any fancy equipment to prepare it.
- Whisk the dry ingredients. In a large bowl mix the flour, baking powder, baking soda and salt. Set aside.
- Whisk the wet ingredients. Beat eggs with brown sugar and white sugar until combined. Add the vegetable oil, buttermilk, vanilla extract and orange zest.
- Stir in the wet ingredients into the dry ingredients. Stop mixing when there are no lumps left.
- Fold in the cranberries. Use a big spatula for easy folding.
- Spoon the batter into the muffin pan. Fill the cupcake liners all the way to the top. Place more cranberries on top for looks.
- Bake the muffins. It takes about 20-22 minutes, depending on your oven. To check for doneness, insert a toothpick in the center of a muffin – if it comes out clean, they’re done.
- Make the glaze. Whisk the powdered sugar with 1 tbsp of orange juice at a time until you achieve desired consistency. Drizzle over cooled cranberry orange muffins.
Ingredients used in Cranberry Orange Muffins
If you have buttermilk, cranberries and an orange, you’ll for sure have the rest of the ingredients.
- Flour: The base of the muffins. All-purpose is perfect.
- Baking Powder and Baking Soda: They help the muffins rise.
- Egg: It brings the batter together.
- Brown Sugar and White Sugar: They sweeten the muffins. The amount used balances the tartness of the cranberries.
- Vegetable Oil: Makes a soft and moist muffin.
- Buttermilk: Adds moisture. You can swap it with ⅓ cup sour cream and ⅔ cup whole milk.
- Orange Zest, Vanilla Extract and Salt: They all add flavour.
- Cranberries: You can use either fresh or frozen. There’s no need to thaw if using frozen.
- Orange Juice: Adds incredible flavour to the glaze.
- Powdered Sugar: The base of the glaze.
Why you’ll love these muffins
These cranberry orange muffins are perfect for a cozy winter day, served as breakfast or an indulgent snack, ready in just 30 minutes.
- Packed with cranberries
- Bright orange flavour
Cranberry Orange Muffins with Buttermilk
For the Muffins
- 2 cups flour all-purpose
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 large egg room temperature
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup vegetable oil
- 1 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 and ½ cups cranberries fresh or frozen (no need to thaw)
For the Orange Glaze
- 1 cup powdered sugar
- 2-3 tbsp orange juice
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners.
- Make the muffins: In a large bowl mix the flour, baking powder, baking soda and salt. Set aside. In a medium bowl mix the eggs, brown sugar and white sugar until combined. Whisk in the oil, buttermilk, vanilla extract and orange zest. Stir in the wet ingredients into to the dry ingredients. Do not over-mix. Fold in the cranberries.
- Fill the cupcake liners with batter using a spoon or an ice-cream scoop. Place more cranberries on the top if desired.
- Bake them for 5 minutes at 425°F and then lower the temperature to 350°F and bake for 15-17 minutes more or until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the pan, then transfer them to a cooling rack until completely cooled.
- Make the orange glaze: Whisk the powdered sugar with 1 tbsp orange juice at a time to your desired consistency. Drizzle over cooled muffins.