Orange Cranberry Muffins
With a sweet, citrusy glaze and tangy cranberries in every bite, these wholesome muffins make for a tasty breakfast or healthy snack.
Ingredients
- ⅓ cup coconut oil
- ½ cup maple syrup
- 2 eggs room temperature
- ¾ cup orange juice + 2 tablespoons for the glaze
- 1 tablespoon orange zest optional
- 1 teaspoon vanilla extract
- 1 ¾ cup whole wheat flour
- 2 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¾ teaspoon kosher salt
- 1 ¼ cups fresh cranberries divided
- ½ cup pecans chopped and toasted
- 1 cup powdered sugar
Instructions
- Preheat the oven to 425 degrees. Line a muffin pan with cupcake liners.
- Add the coconut oil and maple syrup to a large bowl and beat together with an electric mixer until creamy. Add the eggs one at a time, beating until incorporated.
- Next, add the orange juice and zest (if using) and vanilla extract. Continue beating for about 2 minutes.
- In another large bowl, whisk together the flour, baking powder, cinnamon, and salt. Make a well in the center and pour in the wet ingredients, stirring gently just until combined.
- Using a rubber spatula, gently fold in 3/4 cup of the cranberries along with the pecans. Evenly divide the muffin batter between the muffin cups. Press 2 or 3 of the remaining cranberries into the tops of each muffin.
- Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees. Continue baking for another 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Remove the muffins to a wire rack to cool completely.
- In the meantime, place the powdered sugar in a small bowl. Add orange juice, one tablespoon at a time, and stir until the desired consistency is reached. Drizzle the glaze over the cooled muffins.
Notes
Resist the urge to stir and stir the muffin batter. Too much and the muffin texture becomes a little drier and tougher.
Spoon muffin batter into the pans immediately after you have completed mixing the batter together and get them into the oven quickly. This will result in better rising.
Once the muffins come out of the oven, don’t let them sit in the pan any longer than 5 minutes before removing them to a wire rack. Otherwise, the muffins will begin to sweat.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 31mgSodium: 195mgFiber: 3gSugar: 19g
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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https://lifeloveandgoodfood.com/orange-cranberry-muffins/