Instructions:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir in the chopped cranberries and walnuts, if using.
In another bowl, whisk together the egg, orange juice, milk, vegetable oil, orange zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be lumpy.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled muffins.
Enjoy your delicious Cranberry Orange Muffins!
Tips:
If you’re using frozen cranberries, there’s no need to thaw them before chopping and adding to the batter.
You can substitute the orange juice and zest with lemon for a different citrus flavor.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
