Cranberry Orange Muffins with Buttermilk
These amazing cranberry orange muffins with buttermilk are fluffy and soft, drizzled with a sweet orange glaze. Perfect for breakfast or an indulgent snack.
Ingredients
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
Instructions
- 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.