Cranberry-Citrus Muffin Tops Recipe

Name: Cranberry-Citrus Muffin Tops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pan spray, for greasing; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 1/4 teaspoon baking soda; 1/3 cup buttermilk; 1 teaspoon orange or lemon zest; 1 teaspoon pure vanilla extract; 1 large egg; 1 cup roughly chopped fresh cranberries, or thawed frozen; 1/2 cup sugar, plus 1 1/2 tablespoons; 6 tablespoons unsalted butter, softened; 1/2 cup confectioners' sugar; 1 tablespoon orange or lemon juice

Servings: persons

Pan spray, for greasing
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/3 cup buttermilk
1 teaspoon orange or lemon zest
1 teaspoon pure vanilla extract
1 large egg
1 cup roughly chopped fresh cranberries, or thawed frozen
1/2 cup sugar, plus 1 1/2 tablespoons
6 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon orange or lemon juice

1
Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven.
2
Line 2 baking sheets with greased parchment paper.
3
Sift the flour, baking powder, salt and baking soda together in a medium bowl.
4
Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl.
5
Toss the cranberries with 1 1/2 tablespoons of the sugar.
6
Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
7
Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined.
8
Add the cranberries and fold in using a spatula.
9
Spray a 1/4 measuring cup lightly with pan spray.
10
Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets.
11
Repeat with the remaining batter, spacing the muffin tops about 2 inches apart.
12
Pat the dough into rounded mounds using wet or greased hands.
13
Chill 30 minutes.
14
Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes.
15
Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
16
Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch.
17
Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Pan spray, for greasing, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and more.

Yes, Cranberry-Citrus Muffin Tops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Citrus Muffin Tops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions