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cranberry orange muffins made with fresh milled flour
Fresh Milled Mama

Orange Cranberry Muffins Made With Fresh Milled Flour

5 from 12 votes
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!
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings: 12 Muffins
Course: Appetizer, Breakfast, Snack
Cuisine: American
Ingredients Method

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)

Method
 

  1. Preheat oven to 425℉
  2. If using a stand mixer use the paddle attachment or use a hand mixer with regular beaters.
  3. In a bowl add flour, baking soda, baking powder, cinnamon and salt until combined and then set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Fill the muffin cups all the way to the top. I like to use a jumbo 4oz. cookie scoop to get equal portions.
  8. 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.
  9. While muffins are baking make your icing by mixing the powdered sugar, orange juice, and almond/vanilla extract in a small bowl.
  10. 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.