These sweet and tart muffins, filled with cozy holiday flavors, make a perfect breakfast or snack on-the-go.
Cranberry Orange Muffins
Ingredients
Makes 12 servings
Muffin:
- 2 Vital Farms Eggs
- ½ cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- ¾ cup milk
- zest of 1 large orange
- 2 tablespoons fresh orange juice
- 1½ cups fresh or frozen cranberries
- ½ cup pecans, chopped
Glaze:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 375°F and line a 12 cup muffin tin.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the melted butter, sugar, eggs, milk, orange zest, and orange juice until well combined.
- Whisk the dry ingredients into the large bowl until combined. Fold in the cranberries and pecans. Reserve a small amount of the cranberries to add onto the top of the batter.
- Add the batter to the muffin cups. Top each muffin cup with a few additional cranberries.
- Bake for 18 to 22 minutes, until golden brown and a toothpick comes out clean. Cool for five minutes in the muffin tin, then transfer to a cooling rack.
- For the glaze, whisk powdered sugar, orange juice, and orange zest until well combined. Drizzle over the cooled muffins and let set before serving. Enjoy!
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