Description
These Cranberry Orange Muffins are bursting with bright citrus flavor and tart cranberries, making them a moist and flavorful treat perfect for breakfast or a snack during the holiday season.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar (200g)
- Zest of 2 oranges
- ½ cup milk (120mL)
- ½ cup vegetable oil (120mL)
- ¼ cup orange juice (60mL)
- 2 large eggs
- 2 teaspoons vanilla extract
Fruit
- 1½ cups fresh or frozen cranberries (180g)
Instructions
- Preheat Oven: Preheat your oven to 400° Fahrenheit and line a standard 12-cup muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are fluffy and well combined, ensuring even distribution of leavening agents.
- Combine Sugar and Orange Zest: In a larger bowl, add the granulated sugar and orange zest, whisking together for about a minute to release the fragrant oils and combine them thoroughly.
- Add Wet Ingredients: To the sugar and zest mixture, add milk, vegetable oil, orange juice, eggs, and vanilla extract. Stir these ingredients until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Pour the dry flour mixture into the wet sugar mixture and stir gently until almost combined. Some small lumps of dry ingredients are okay and help keep the muffins tender.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter, stirring just until they are evenly distributed without over-mixing the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared baking cups, filling each about three-quarters full to allow space for rising.
- Bake Muffins: Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before removing to a wire rack. Serve warm or at room temperature.
Notes
- For extra flavor, sprinkle a little sugar on top of each muffin before baking for a slight crunch.
- Frozen cranberries can be used straight from the freezer; no need to thaw to prevent color bleeding in the batter.
- If you prefer a dairy-free version, substitute milk with almond or oat milk.
- Make sure not to over-mix the batter to keep the muffins light and tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
