Fresh Cranberry Muffins with Orange Glaze

I don’t think I’ve ever spent this much time in my life away from an oven. But I’m back, with an entire Thanksgiving meal to plan for tomorrow lunch (I celebrate thanksgiving on the weekend since it isn’t a holiday here in Europe).

I had so many fresh cranberries that I had to make something with them…so I started with breakfast muffins. Best way to get in the spirit of Turkey day.

I know this is a baking website but I might post my favorite stuffing recipe in the following week, as well as a few side dishes. Okay, maybe I’ll just let you partake in my entire (17 people) Thanksgiving meal.



For 16 muffins


Muffin batter

1/3 cup (85g) butter, softened

½ cup (70g) white sugar

½ cup (70g) brown sugar

1 egg

2/3 cup sour cream (150 g)

¼ cup (55g) milk

2 cups (270g) all-purpose flour

1 ½ tsp baking powder

½ tsp salt

1 tbsp finely grated orange zest (about 1orange)

2 tbsp orange juice (about ½ orange)

1 ½ cups (200 g) cranberries, coarsely chopped


  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans or grease each cavity if not using the paper liners.
  2. In a bowl, mix the butter and the sugar. Then add the egg and stir until well incorporated.
  3. Add the sour cream and the milk. Then, whisk in the flour, the baking powder, the salt, the orange zest and juice.
  4. Fold in the cranberries into the batter.
  5. Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 20-25 minutes, until the muffins are golden and a cake tester comes out clean.



Orange Glaze

2 tbsp (30g) butter, melted

1 cup (100g) powdered sugar

1 tbsp orange juice

1 tsp orange zest, finely grated

¼ tsp salt


  1. Whisk all the ingredients.
  2. Pour over warm muffins if you want the glaze to spread and your muffins to be shiny like in the pictures.
  3. Or pour over cooled muffins so the gaze streaks the top of the muffins.
  4. Whatever you decide, they’ll be just as delicious!


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