Baking · Breakfast · Muffins · Snacks

Glazed Cranberry Orange Muffins

I made these muffins because I was feeling too lazy to make my famous scones, but wanted a similar kind of breakfast item to bring with us camping. I hate being lazy. Especially when preparing for camping. My scones aren’t even really hard, just more difficult than dumping everything in a bowl, then into a muffin pan. Which is all the work these delightful treats require.
They are full of the great flavor combo of orange and tangy cranberry with a hit of sweetness in a glaze on top.These are great for a little snack, a brunch or just for having around to munch on when you’re kicking back enjoying doing nothing in the middle of nowhere.
I had three of these on our recent trip over the mountains. They were perfectly sweet (aka: just a little bit sweet) and had great texture and flavor. I sat, happily munching my muffins as my husband drove. You know what I noticed? The leaves are changing color. Bursts of yellow, orange and red are popping out all thru the dense evergreen blanket of the Pacific Northwest. Hooray! My favorite season!

There are certain flavor combinations that scream “Autumn is here!!”. Apples, pumpkin (obviously), and for me, cranberry orange. The combo reminds me of Thanksgiving somehow. Not sure why though, since I can’t remember ever having anything orangey on Turkey Day. Doesn’t matter. When food gives me happy feelings, I just go with it. You should too. Make up a batch of these to welcome autumn!

Glazed Cranberry Orange Muffins
adapted from

2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 eggs
3/4 cup orange juice
1/4 cup melted and cooled butter
1 teaspoon orange zest
1 teaspoon vanilla

For the glaze:
1 cup powdered sugar
1 teaspoon – 1 tablespoon fresh orange juice
1 teaspoon orange zest


  1. Combine sweetened dried cranberries and orange juice in a small bowl.
  2. Combine dry ingredients
  3. Beat egg, melted butter, vanilla and orange rind.
  4. Add cranberry orange mixture and egg mixture to dry ingredients all at once.
  5. Stir just to moisten.
  6. Spoon into paper lined muffin cups.
  7. (fill 3/4 full).
  8. Bake 400° 15-20 minutes til lightly browned and firm to the touch.
  9. Allow to cool slightly then mix all glaze ingredients and spoon over slightly warm muffins.

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