Can I make the batter ahead of time?

It’s generally best to bake muffin batter right after mixing for the best rise. Resting the batter too long can affect the leavening agents.

Why did my muffins sink in the middle?

This could happen if the muffins were underbaked, if the baking powder isn't fresh, or if the batter was overmixed.

Can I use a different fruit instead of cranberries?

Yes, you could potentially substitute other berries like blueberries or chopped raspberries, but the bake time and texture might vary slightly. The classic combination here is cranberry and orange, though.

How do I know when they are baked through?

Insert a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs clinging to it, not wet batter.

Can I skip the orange glaze?

Absolutely! The muffins are delicious on their own without the glaze, especially if you prefer them less sweet.

Why is room temperature butter and eggs important?

Room temperature ingredients cream together more smoothly, creating a better emulsion and a more consistent batter texture, which leads to a lighter, more tender muffin.

Can I make these into mini muffins?

A: Yes, you can use a mini muffin pan. You will need to adjust the baking time, likely reducing it to 12-18 minutes, so keep a close eye on them.

Bakery-Style Cranberry Orange Muffins (Easy Recipe)

Name: Bakery-Style Cranberry Orange Muffins (Easy Recipe)
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Ingredients: 3 cups (360 grams) all-purpose flour; 1 tablespoon (15 grams) baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ teaspoon ground cardamom; ¾ cup (175 grams) unsalted butter, softened to room temperature; 1 cup (200 grams) granulated sugar; ⅓ cup (70 grams) packed light brown sugar; 1 tablespoon finely grated orange zest; 3 large eggs, at room temperature; 2 teaspoons pure vanilla extract; ½ teaspoon orange extract (optional); 1 cup (230 grams) full-fat sour cream, at room temperature; ⅓ cup (75 ml) fresh orange juice; 2 cups fresh or frozen cranberries (do not thaw frozen ones); 1 cup confectioners’ sugar, sifted; 1 tablespoon freshly squeezed orange juice (add more as needed); 1 teaspoon finely grated orange zest

Description

These Cranberry Orange Muffins are incredibly moist and packed with bright citrus flavor and juicy cranberries! They are truly bakery-style treats that make any morning special or serve as a perfect snack!

Ingredients

For the Cranberry Orange Muffins

3 cups (360 grams) all-purpose flour
1 tablespoon (15 grams) baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground cardamom
¾ cup (175 grams) unsalted butter, softened to room temperature
1 cup (200 grams) granulated sugar
⅓ cup (70 grams) packed light brown sugar
1 tablespoon finely grated orange zest
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ teaspoon orange extract (optional)
1 cup (230 grams) full-fat sour cream, at room temperature
⅓ cup (75 ml) fresh orange juice
2 cups fresh or frozen cranberries (do not thaw frozen ones)

For the Orange Glaze (Optional)

1 cup confectioners’ sugar, sifted
1 tablespoon freshly squeezed orange juice (add more as needed)
1 teaspoon finely grated orange zest

Instructions

For the Cranberry Orange Muffins

Preheat your oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Lightly spray the liners with non-stick baking spray. Set the pan aside for now.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cardamom until well combined. Set this dry mixture aside.
In a separate large bowl, use an electric hand mixer or a stand mixer fitted with the paddle attachment. Combine the softened butter, granulated sugar, light brown sugar, orange zest, vanilla extract, and orange extract if using. Beat on medium speed until the mixture is light and fluffy, this should take about 3 minutes. Remember to scrape down the sides and bottom of the bowl as you mix.
Add the large eggs one at a time. Beat well after each egg addition. Continue scraping the sides and bottom of the bowl as needed to ensure everything mixes evenly.
Turn the mixer off for a moment. In a small bowl or a measuring cup with a spout, whisk together the sour cream and the fresh orange juice until they are fully combined.
Turn the mixer speed to low. Begin adding the dry flour mixture and the wet sour cream mixture to the butter mixture alternately. Start with the flour mixture and end with the flour mixture. Be careful not to overmix the batter at this stage. Once combined, gently fold the cranberries into the batter. Mix just until they are evenly distributed throughout the batter.
Divide the batter evenly among the paper-lined muffin cups in the prepared pan.
Bake the muffins for 25 to 27 minutes. The tops should look lightly golden brown. You can check for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before moving them to a wire rack to cool completely.

For the Orange Glaze

In a medium mixing bowl, combine the sifted confectioners’ sugar, fresh orange juice, and orange zest.
Whisk the ingredients together until you have a smooth glaze. If it seems too thick, add a little more orange juice a tiny bit at a time until you reach your desired consistency. Drizzle the glaze over the cooled muffins just before serving.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.

Freezing: Cooled muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Cranberries: You can use fresh or frozen cranberries. If using frozen, do not thaw them first. Stir them into the batter while they are still frozen.

Glaze Consistency: Adjust the glaze thickness by adding a tiny bit more orange juice if it’s too thick, or a tiny bit more confectioners’ sugar if it’s too thin.

Cooling: Allow the muffins to cool in the pan for the recommended time before transferring. This helps them set properly and prevents them from breaking.

Nutrition

Serving Size: 1 muffin
Calories: 380
Sugar: 45g
Sodium: 110mg
Fat: 18g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg