Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Muffins with Orange Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 15 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These delightful Cranberry Muffins are moist, fluffy, and perfectly sweetened with coconut sugar. Bursting with vibrant fresh cranberries and topped with a tangy orange glaze, they make a fantastic breakfast treat or an afternoon snack. They are easy to prepare and incorporate wholesome ingredients like coconut milk and natural sugars, offering a delicious twist on a classic muffin recipe.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour
  • 3/4 cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1/2 cup melted unsalted butter (or vegetable oil)
  • 1 cup coconut milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Main Ingredient

  • 2 cups fresh cranberries (you can use dried or frozen cranberries too)

Glaze

  • 3/4 cup confectioners’ sugar
  • 3 tablespoons orange juice

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners. Rinse the cranberries thoroughly and pat them dry; set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, coconut sugar, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of all dry ingredients.
  3. Combine Wet Ingredients: In a separate bowl, add the melted unsalted butter (or vegetable oil), coconut milk, eggs, and vanilla extract. Stir these ingredients together well until fully blended.
  4. Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients slowly while mixing with a whisk. Then gently fold in the cranberries, being careful not to overmix, to prevent tough or dry muffins.
  5. Fill Muffin Cups: Divide the thick batter evenly among the prepared muffin cups, using about two tablespoons per cup. The batter will be thick but this is expected.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25 to 30 minutes, or until the tops of the muffins are set and a toothpick inserted into the center comes out clean.
  7. Cool and Glaze: Remove the muffins from the oven and set the pan on a wire rack. Let the muffins cool in the pan for 10 minutes. Meanwhile, prepare the glaze by whisking together the confectioners’ sugar and orange juice. Drizzle the glaze over the warm muffins before serving. Enjoy!

Notes

  • You can substitute fresh cranberries with dried or frozen cranberries if fresh ones are not available.
  • If using frozen cranberries, do not thaw them before adding to the batter to prevent discoloration and sogginess.
  • For a dairy-free version, use vegetable oil instead of butter and ensure the coconut milk is unsweetened.
  • Do not overmix the batter once the dry and wet ingredients are combined to keep the muffins tender.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cranberry-muffins-with-orange-glaze-recipe/