Name: Cranberry Orange Muffins with Orange Glaze Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest from about 2 oranges; 3/4 cup unsweetened soy milk; 1 teaspoon apple cider vinegar; 1/4 cup orange juice; 1/2 cup canola oil; 2 teaspoons pure vanilla extract; 2 cups all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 tablespoon cornstarch; 1 1/2 cups fresh cranberries or frozen; 1 cup powdered sugar; 3 tablespoons orange juice

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If you’re craving something bright and bursting with flavor for breakfast or a cozy snack, I’ve got just the thing for you: this Cranberry Orange Muffins with Orange Glaze Recipe is absolutely fan-freaking-tastic. These muffins strike the perfect balance between tart cranberries and zesty orange, plus that sweet glaze on top? It’s the kind of thing that makes your kitchen smell like a little slice of happiness. Trust me, once you try this recipe, you’ll keep coming back for more — and I can’t wait to share all the tips I’ve picked up along the way to help you nail it every single time.

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Why This Recipe Works

Bright Flavors: The fresh cranberries and real orange zest combine to give a fresh, vibrant taste that’s hard to resist.
Moist Texture: Using oil instead of butter keeps the muffins tender and moist without being greasy.
Easy and Quick: With simple ingredients and straightforward steps, you can whip these up on a weekday morning or weekend brunch.
Versatile Glaze: That orange glaze adds sweetness and a pretty finish, but you can easily skip it or switch it up if you want.

Cranberry Orange Muffins with Orange Glaze, cranberry orange muffin recipe, citrus breakfast muffins, easy cranberry muffins, orange glaze muffin recipe - The image shows twelve golden-brown muffins on a cooling rack over a white marbled surface. Each muffin is topped with white glaze that is drizzled thinly and unevenly, adding a shiny texture. Bright red berry pieces are visible inside the muffins, some bursting out from the top, giving a pop of color against the soft, fluffy yellow interior. The muffins are arranged in a grid-like pattern on the rack, with light shadows underneath creating depth. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in making these Cranberry Orange Muffins with Orange Glaze Recipe shine. I love that you can find pretty much everything at your local grocery store, and it’s easy to swap things around to fit your taste or dietary preferences.

Granulated sugar: Works with the orange zest to infuse sweetness and aroma right from the start.
Orange zest: This is your flavor superstar, delivering that bright citrus punch without adding extra liquid.
Soy milk: Keeps the muffins dairy-free and moist, but you can use any plant milk you prefer.
Apple cider vinegar: Reacts with the baking powder to give a light, fluffy rise.
Orange juice: Adds tang and moisture, making sure every bite sings with orange goodness.
Canola oil: Keeps muffins tender — I’ve also tried avocado oil with great results.
Vanilla extract: Balances the tartness and rounds out the flavors.
All purpose flour: The base of your muffins; easy to work with and familiar.
Baking powder: Gives your muffins that lovely puff, so the texture isn’t dense or soggy.
Salt: Essential for highlighting the other flavors and keeping things balanced.
Cornstarch: A little trick to give the muffins a soft crumb without getting tough.
Fresh or frozen cranberries: The tart bursts of cranberry are what make this muffin unforgettable.
Powdered sugar (for glaze): Creates a smooth, simple glaze that’s the perfect finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cranberry Orange Muffins with Orange Glaze Recipe is how easy it is to customize. Whether you want it vegan, gluten-free, or just a bit sweeter, you’ve got options — make it yours!

Vegan and dairy-free variation: Stick with plant-based milk and oil as called for. I like oat milk sometimes for a creamier texture.
Gluten-free option: Use a high-quality gluten-free all-purpose flour—it works beautifully, just watch the baking time.
Swap oils: I’ve tried avocado and light olive oil, which both add subtle flavor twists.
Use dried cranberries: If fresh or frozen aren’t available, soak dried cranberries in warm water to plump them up before mixing in.
Extra zest love: For an even bigger orange punch, add more zest or a splash of orange extract with the vanilla.

Step-by-Step: How I Make Cranberry Orange Muffins with Orange Glaze Recipe

Step 1: Prep and Infuse Your Sugar

Start by preheating your oven to 400°F and lining your muffin pan with liners. I like to spray a little oil inside the liners too—prevents any sticking, especially with the glaze later. Then, combine your granulated sugar and orange zest in a large bowl. Rub the zest into the sugar with your fingers; it’ll feel like wet sand. This step is magic — it releases all those lovely essential oils right into your sugar, so your muffins smell incredible even before baking.

Step 2: Mix Wet Ingredients Smoothly

Add the soy milk, apple cider vinegar, orange juice, canola oil, and vanilla extract to your sugar-zest mixture. Whisk everything together until it’s well combined and smooth. I like this part because it’s quick and you can already see the batter coming together beautifully.

Step 3: Add Dry Ingredients and Fold Gently

In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch. Slowly stir the dry ingredients into your wet mix using a large spoon. Be careful not to overmix — just combine until you see no streaks of dry flour. Overmixing can make muffins tough, and trust me, you want soft, tender crumb. Now gently fold in the cranberries, ensuring they’re evenly spread but not crushed.

Step 4: Bake and Enjoy the Aroma

Spoon the batter into your muffin liners, filling each one up to the top for that perfect muffin dome. Bake for 22-25 minutes — start checking at 22 mins with a toothpick. It should come out clean or with just a few moist crumbs attached. Your kitchen will smell like a citrus wonderland. Let the muffins cool for a few minutes while you whip up your glaze.

Step 5: Whip Up the Orange Glaze

Mix powdered sugar and orange juice in a small bowl until smooth and pourable. Drizzle it over the warm muffins and let them set for about 5-10 minutes. The glaze adds just the right touch of sweet tanginess and makes your muffins look bakery-worthy.

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Tips from My Kitchen

Zest First, Then Sugar: I always zest before I measure sugar—it ensures I get that intense orange aroma all over the batter.
Don’t Overmix Batter: I learned this the hard way; overmixing leads to dense muffins. Just stir until combined.
Using Frozen Cranberries: No need to thaw—just fold them in frozen and watch the beautiful pops of color inside your muffins.
Glaze Consistency: If your glaze feels too thick, add a splash more orange juice; too thin, add more powdered sugar for the perfect drizzle.

How to Serve Cranberry Orange Muffins with Orange Glaze Recipe

Garnishes

I love to add a little extra orange zest sprinkled on top of the glaze once it’s set — it makes the muffins look so vibrant and adds more citrus zing. Sometimes, I toss a few whole fresh cranberries on top before baking for a festive touch and a beautiful pop of red.

Side Dishes

These muffins go wonderfully with a hot cup of coffee or tea, and I often serve them alongside a fresh fruit salad or a simple green smoothie for a well-rounded breakfast. They’re also fantastic with creamy yogurt for a snack or light brunch.

Creative Ways to Present

For a party or brunch spread, I like arranging the muffins on a pretty platter lined with fresh orange slices and mint leaves. It adds color and invites folks to dig in. I’ve even gifted them in cute mason jars wrapped with twine — perfect for a thoughtful neighbor or friend!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, lined with a paper towel to absorb any moisture. They keep fresh and soft for up to 3 days — if you’re anything like me, that’s enough time to enjoy every last crumb!

Freezing

These muffins freeze beautifully. Once cooled, I wrap each muffin in plastic wrap and place them in a freezer-safe bag. They stay great for up to 3 months. When I want one, I pull it out to thaw at room temp or pop it in the microwave for 20-30 seconds.

Reheating

To keep the glaze from melting too much, reheat muffins gently in a toaster oven or microwave at low power for about 15-20 seconds. This brings back that fresh-baked warmth and keeps the texture just right.

FAQs

Can I make this Cranberry Orange Muffins with Orange Glaze Recipe gluten-free?

Absolutely! Just swap the all-purpose flour for a good gluten-free all-purpose flour blend. Be sure the blend you choose contains xanthan gum or another binding agent for best texture. Baking time may vary slightly, so keep an eye on the muffins as they bake.
Can I use dried cranberries instead of fresh?

Yes, you can. Use about 3/4 cup of dried cranberries and soak them in warm water for 10 minutes to soften. This keeps them from sucking moisture out of the batter and ensures they stay juicy in your muffins.
Is the orange glaze necessary?

The glaze adds a delightful sweetness and a pretty finish, but the muffins are delicious on their own too. If you prefer less sugar, feel free to skip it or just dust your muffins with powdered sugar before serving.
Can I make these muffins oil-free?

I haven’t tried oil-free versions myself, but swapping oil for applesauce might work as a substitute. If you experiment, let the batter rest a bit and check the texture; you might need to adjust baking time slightly since moisture levels differ.

Final Thoughts

These Cranberry Orange Muffins with Orange Glaze Recipe are truly close to my heart — every time I bake them, it feels like sharing a little sunshine with my loved ones. I hope you’ll find them just as comforting and easy to whip up as I do. So go ahead, try this recipe out, embrace that lovely citrus tartness, and enjoy those tender, sweet muffins fresh from your kitchen. I promise, you’ll be thrilled with the result — and maybe even sneaking a few for yourself!