Cranberry Orange Buttermilk Muffins

Oops, I did it again. Another day, another muffin recipe. I know it was a bit of a stretch to share my Blueberry Cream Cheese Muffins earlier this week, so I figured I’d better get my Cranberry Orange Buttermilk Muffins, which figuratively scream “HAPPY HOLIDAYS”, on the blog ASAP.

Tart cranberries and the citrusy sweetness of orange zest are brought together in a super tender and slightly tangy buttermilk batter then topped with just the right amount (a double dip) of a lightly crunchy orange glaze.

Holiday flavors, check. Holiday colors, check. Anytime deliciousness, check. Oh, and they come together super quickly! I can have these muffins prepped, baked, glazed and waiting for hungry guests in about 40 minutes. A great way to add that “made with love” vibe to a family or Friendsgiving gathering without needing to block out a whole afternoon to bake. I’m working on writing my Cranberry Orange Pecan Sweet Roll recipe. That’s the recipe you’ll want to block your afternoon schedule to bake. Stay tuned 😉

Keys to success

I might sound like a broken muffin record if you’ve seen this section in the Blueberry Cream Cheese Muffin post, but, all are worth repeating for the sake of delicious, fluffy, tender muffins.

1. Resist the urge to over mix – leave the whisk and the hand mixer alone and reach for the rubber spatula. Folding the wet and dry ingredients together with the rubber spatula until JUST combined will make for fluffy tender muffins.
2. Fresh vs. frozen cranberries – both work fantastic in this recipe. Outside of the holidays, you probably won’t find fresh cranberries in the produce section, but when fresh cranberries are available, go for the fresh. When using frozen cranberries, they do need to be thawed, and blotted dry. You’ll also need to add time to the bake. Cold cranberries bring temperature of the batter down, thus requiring more baking time.
3. Buy the cookie/ice cream scoop – using a spoon will work, but using a scoop, will ensure your muffins are uniform and makes working with sticky batter extra easy. I found a super affordable and well-made set on Amazon, linked here. This recipe uses the medium scoop, so now you’ve got two HIH recipes to validate the scoop purchase.
4. Glaze thickness is key – the glaze can’t be too thick and it can’t be too thin to achieve the lightly crunchy top on these muffins. Start with the juice of 1/2 the orange and evaluate the thickness. It should be thick enough to coat the back of a spoon and slowly drip off. If the glaze is too thin, add a tablespoon of powdered sugar, if it’s too thick add a teaspoon of orange juice until you’ve reached the perfect consistency. You’ll also want to make sure your muffins are cool enough to easily handle before glazing. The glaze will melt and run off the sides if the muffin is too warm.

Common questions – Cranberry Orange Buttermilk Muffins

1. Can I substitute dried cranberries? I do not recommend using dried cranberries in this recipe, the texture does not do the muffins justice. The taste however, just fine, slightly sweeter.
2. Can I use regular milk? Yes! The acidity of buttermilk does adjust the baking powder:baking soda ratio, because, chemistry. If you prefer use regular milk or you don’t want to run to the store for buttermilk here are two options:
   1. Adjust the amount of baking powder up to 2 1/2 teaspoon and the baking soda down to just 1/8 teaspoon to keep your muffins light and fluffy.
   2. Make your own buttermilk. In a measuring cup, add 1 tablespoon of lemon juice or white vinegar followed by enough regular milk to reach the 1 cup mark and mix with a fork. This will make 1 cup of buttermilk.
3. Muffin liners, yes or no? – Personally, I prefer these muffins without a liner. I like it when the glaze drips down the side of the muffin so I can enjoy it on the muffin instead of being tempted to lick a muffin liner. Non-stick cooking spray does the trick to keep your muffins from sticking. Sometimes, liners are necessary, use if you must.