Cranberry Orange Muffins

Cranberry Orange Muffins

A classic November treat, these muffins are bursting with tart cranberries and bright citrus flavor. Perfect for fall parties and family gatherings, they’re elevated with the vibrant, bakery-fresh taste of LorAnn Orange Bakery Emulsion for an irresistible twist on a seasonal favorite.

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Ingredients

1 ¾ cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
½ cup plain Greek yogurt
½ cup maple syrup
¼ cup granulated sugar
¼ cup avocado oil
¼ cup orange juice
2 large eggs
1.5 teaspoons LorAnn Orange Bakery Emulsion
½ teaspoon LorAnn Pure Vanilla Extract
Zest of 1 large orange
1 ½ cups cranberries, fresh or frozen

FOR GLAZE:
1/2 cup confectioners sugar
2 teaspoons orange juice

Recipe PDF

Cranberry Orange Muffins
R0617.pdf Download PDF

Directions

1
Preheat oven to 425ºF and line 12-cup muffin tin with liners.
2
Combine all dry ingredients in a medium bowl; set aside.
3
In a large bowl whisk together yogurt, maple syrup, sugar, oil and orange juice. Add in eggs, LorAnn Orange Bakery Emulsion and vanilla extract; whisk until fully combined. Add in bowl of dry ingredients, stir a few times then fold in cranberries and orange zest, mixing gently until fully incorporated.
4
Evenly distribute batter into lined muffin pan, about ¾ way full.
5
Bake at 425ºF for 5 minutes. Then drop oven temp to 350ºF and continue baking for 8-10 minutes, or until inserted toothpick in center of muffin comes clean. (The initial higher oven temperature creates a higher rise for the muffins.)
6
Cool in muffin pan for 5 minutes before transferring to a wire rack to cool completely.
7
Once muffins are cooled, mix together confectioners sugar with orange juice and zig zag the glaze over cooled muffins.
8
Store muffins in airtight container at room temperature, best enjoyed within 3 days.
Time: 25 minutes
Yields: 12 muffins

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