Description
Cranberry Orange Muffins are moist, flavorful, and perfect for the holiday season. Bursting with fresh cranberries and zesty orange flavor, these muffins are easy to make and ideal for breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
Wet Ingredients
- 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
Additional Ingredients
- 1½ cups fresh or frozen cranberries (180g)
Instructions
- Preheat Oven: Preheat your oven to 400°. Line a 12-cup muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until the mixture is fluffy and evenly combined.
- Combine Sugar and Orange Zest: In a larger bowl, whisk the granulated sugar with the orange zest for about a minute until the mixture is fragrant and combined.
- Add Wet Ingredients: Add the milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar and zest mixture. Stir well until everything is thoroughly combined.
- Incorporate Dry Ingredients: Pour the flour mixture into the wet mixture and stir until it is almost combined. It's okay if there are small lumps of dry ingredients remaining.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, stirring just until they are evenly distributed.
- Fill Muffin Pan and Bake: Divide the batter evenly among the 12 muffin cups. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes before removing them to a wire rack to cool completely or serve warm.
Notes
- Ensure not to overmix the batter to keep the muffins tender and moist.
- Fresh or frozen cranberries can be used; no need to thaw frozen cranberries before folding in.
- For extra zest, sprinkle a little coarse sugar on top before baking.
- You can substitute orange juice with apple juice, but it will slightly change the flavor profile.
- These muffins freeze well; store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 175 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
