Photos by Aimee Broussard

Mix it up with these Cranberry Orange Muffins

Blueberry, banana nut, chocolate chip. These flavors definitely hold a monopoly over the muffin market, and for a good reason: they are delicious. But for the new year, we want to refresh and reinvent the basics, and this also applies to breakfast pastries.

Cranberry and orange go together like Ben & Jerry or peanut butter and jelly, thanks to the winning combo of tartness and tanginess in Aimee Broussard’s grab-and-go recipe. Read on for all the details.


4 Tbsp. butter, softened to room temperature
¼ cup sugar
1 egg, at room temperature
¼ cup sour cream
1 tsp. vanilla extract
Zest of 1 medium orange
1 ¼ cups all-purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. cinnamon
¼ tsp. salt
4 Tbsp. orange juice, divided
2 Tbsp. milk
1 cup fresh or frozen cranberries (do not thaw)
½ cup powdered sugar 
Preheat oven to 350 degrees. Spray a 6-count muffin pan with nonstick cooking spray or line with cupcake liners. 
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together until smooth and creamy. Scrape down sides of bowl and add egg, sour cream and vanilla extract. Beat for another minute until fully combined. Add orange zest. 
In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. 
In stand mixer, replace paddle attachment with whisk attachment, and add dry ingredients to butter mixture a little at a time. Add 2 Tbsp. orange juice and milk, whisking until just combined. Fold in cranberries. 
Spoon batter into prepared muffin pan, filling to top. Press additional cranberries on top, if desired. Bake for 15 to 18 minutes or until toothpick inserted into center of a muffin comes out clean. Allow muffins to cool while making glaze. 
To make glaze, whisk together powdered sugar and 2 Tbsp. orange juice until smooth and well combined. Drizzle over warm muffins. 
Makes 6 muffins. 

If you try this recipe, tag us on Instagram @inregister.