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The Ultimate Guide to Bakery-Style Cranberry Orange Muffins

cranberry orange muffins
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Every winter, my kitchen fills with the scent of oranges and cinnamon – it brings back memories of cozy mornings with hot tea and warm muffins straight from the oven. These bakery-style Cranberry Orange Muffins are a festive favorite, bursting with tart cranberries and sweet citrus. They’re perfect for holiday mornings or a comforting treat with a friend. Give this recipe a try – it’s simple, satisfying, and filled with love!

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and spray lightly.

  2. In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cardamom.

  3. In another bowl, beat butter, sugars, orange zest, vanilla, and orange extract until fluffy (about 3 minutes).

  4. Add eggs one at a time, beating after each. In a separate cup, whisk together sour cream and orange juice.

  5. On low speed, alternate adding dry ingredients and sour cream mix to the batter. Don’t overmix.

  6. Fold in cranberries. Divide batter evenly in muffin tin.

  7. Bake for 25–27 minutes or until tops are golden and a toothpick comes out clean.

  8. Let cool 10 minutes in pan, then transfer to a wire rack.

Glaze:
Whisk glaze ingredients until smooth. Drizzle over muffins before serving.

Notes

✔ Room temperature ingredients (butter, eggs, sour cream) ensure a smooth batter.
✔ Don’t overmix—just fold until combined to keep muffins tender.
✔ Fresh orange zest & juice give the best flavor (avoid bottled juice).
✔ For extra sweetness, toss cranberries in 1 Tbsp flour before folding in.

Nutrition

Find it online: https://recipes.gernarb.com/the-ultimate-guide-to-bakery-style-cranberry-orange-muffins/