These cranberry orange muffins are bursting with cranberry and orange flavor with sweet icing drizzled over the top.
These easy muffins are the perfect addition to a hot cup of coffee. Super moist and the perfect holiday sweet treat. The tartness from the cranberries combined with the sweet citrus makes these muffins a delicious breakfast or dessert
Homemade muffins are super easy to make and so much better than any box. My sourcream blueberry muffins and chocolate chips muffins are always a favorite in our house.
Tips for making these cranberry orange cream cheese muffins.
- Make sure your butter and cream cheese are softened.
- I use an ice cream scoop to fill the muffin cups.
- If you use frozen cranberries do not thaw them.
- You will need 1 orange for the zest (I use this zester). You can also add some of the orange juice in the powdered sugar instead of milk.
Can I use frozen cranberries?
Yes, don’t thaw the frozen cranberries, You may have to add another minute to cook.
Looking for more fall treats?
- Apple Cake
- Apple cider donuts
- Pumpkin Roll
- Apple Walnut Bread
- Pumpkin Crinkle Cookies
- Apple Pie Turnovers
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Cranberry Orange Cream Cheese Muffins
Cranberry orange muffins are a delicious Fall inspired muffin. They're bursting with cranberry and orange flavor with a sweet icing drizzled over the top.
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries
- 2 teaspoons orange zest (1 orange)
For the Icing
- 1 1/2 cups confectioners sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees Grease or line a muffin tin with paper cups and set aside.
- Using a hand mixer cream butter, cream cheese, and sugar until light and fluffy. Add eggs and vanilla and mix until combined.
- In another bowl whisk together the flour, baking powder, and salt until combined.
- Stir the dry ingredients into the wet ingredients just until mixed.
- Fold the cranberries and orange zest then divide the batter (I use an ice cream scoop) into the muffins tins.
- Bake for 20 -25 minutes or until a toothpick inserted into the center comes out clean.
- In a small bowl add the powdered sugar and milk until combined.
- Once muffins are cooled drizzle icing over the top of muffins.
- Store in an airtight container.
Notes
If you want the icing a little thinner add a touch more milk until your desired consistency.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 308Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 81mgSodium 238mgCarbohydrates 39gFiber 1gSugar 27gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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