These moist orange cranberry muffins made with fresh milled flour are bursting with flavor! Fresh orange zest and orange juice combine with cinnamon and cranberry creating the most delicious treat. These are great during the holidays, busy mornings, or for a good ol’ snack!
What You’ll Need To Make Orange Cranberry Muffins Made With Fresh Milled Flour
Fresh Milled Soft White Wheat Flour
Baking Soda & Baking Powder
Cinnamon
Salt
Butter
Sugar
Brown Sugar
Oranges– 2 oranges will give you the zest and juice needed for the muffins and glaze.
Eggs
Yogurt/Sour Cream
Vanilla/Almond Extract– The muffin batter calls for vanilla and the glaze calls for almond extract for an extra pop of flavor. If you want to just stick with vanilla extract for both that is fine!
Milk– You can use any kind of milk here. It’s best with full fat milk, but use whatever you’d like.
Cranberries– I use dry because that is the most readily available option, but you can use fresh or frozen, too! If you use frozen, don’t thaw, just add straight to the batter.
Powdered Sugar
Do My Ingredients Need To Be Room Temperature?
If you want muffins that rise well, yes! If you don’t feel like waiting for your ingredients to come to room temperature this recipe will still work and taste good, but the muffins didn’t get as tall when I tried it with cold ingredients.
Here are a couple of hacks:
- For cold eggs set them in a bowl of warm water and make sure the water covers them. Let them sit for 5-10 minutes until no longer cold.
- For yogurt or sour cream you can put it in a small bowl and set that in a little bit bigger bowl with warm water surrounding it. I gave it a stir every couple of minutes and checked the temperature with my instant read thermometer until it was room temperature.
- For butter stand the butter up on a plate or bowl, then fill a glass with hot water from the sink. Let the glass sit for about five minutes to warm up. Then, pour out the water and put your heated glass on top of the stick of butter. Let it sit for five minutes until butter is softened.
How To Store These Muffins?
These muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze the cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
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KitchenAid Stand Mixer or Bosch Universal Mixer
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Orange Cranberry Muffins Made With Fresh Milled Flour
Ingredients
- 240 grams fresh milled soft white wheat flour (approx 2 1/2 cups)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 113 grams butter, room temperature (1 stick/8 tbsp.)
- 100 grams sugar (1/2 cup)
- 55 grams brown sugar, packed (1/4 cup)
- 1 tbsp orange zest (from about 2 oranges)
- 2 eggs, room temperature
- 1/2 cup plain yogurt, room temperature (can sub sour cream)
- 2 tsp vanilla extract
- 2 tbsp fresh orange juice (juice from the 2 zested oranges)
- 2 tbsp milk, room temperature
- 1 1/2 cups dried cranberries (Can use fresh or frozen. If frozen don't thaw.)
For Glaze
- 120 grams powdered sugar (1 cup)
- 2 tbsp fresh orange juice (juice from the 2 zested oranges)
- 1/8 tsp almond extract (can sub vanilla extract)
Instructions
- Preheat oven to 425℉
- If using a stand mixer use the paddle attachment or use a hand mixer with regular beaters.
- In a bowl add flour, baking soda, baking powder, cinnamon and salt until combined and then set aside.
- In the mixing bowl beat the butter, sugar, and brown sugar together on high for 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed. Next add the orange zest and beat on medium speed for 1 minute.
- Add eggs, yogurt/sour cream, and vanilla and beat for 1 more minute gradually turning up to high. The mixture may look curdled at this point, but it's okay.
- Then add the orange juice, milk, and dry ingredient mixture. Mix on low speed until combined and no dry flour remains. Don't over-mix!Fold in the cranberries.
- Fill the muffin cups all the way to the top. I like to use a jumbo 4oz. cookie scoop to get equal portions.
- Bake for 5 minutes at 425℉ and then reduce the baking temperature to 350℉ (do not open the oven) for another 12-14 minutes. This may vary with different ovens. They are done if a toothpick inserted in the middle comes out clean. *If overbaked they will be drier. So pay attention and take note of the time that works with your oven.
- While muffins are baking make your icing by mixing the powdered sugar, orange juice, and almond/vanilla extract in a small bowl.
- Remove the muffins from the pan and cool on a wire cooling rack. Cool at least 15 minutes before adding icing. If they are too warm your icing will melt off and be thin.
Oh my! I’ve been craving orange cranberry flavor, so I googled fresh-milled flour and orange cranberry and this recipe popped up. I Just made them. I added pecans and they were spectacular! They got rave reviews from my girls who said the taste was that of TJs orange cranberry scones. That’s a win in my household as I’m trying to eliminate all other flour goods and bake healthy bread and treats!
That’s awesome! So glad you all enjoyed them!