Description
These Cranberry Orange Muffins are a delightful blend of tart cranberries and bright citrus flavors, perfect for a refreshing breakfast or a tasty snack. Moist and fluffy with a hint of orange zest, they offer a burst of freshness with every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from 1–2 oranges)
Wet Ingredients
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the fresh orange juice, vegetable oil, large egg, and vanilla extract until well blended.
- Blend wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the muffins light and tender.
- Fold in cranberries: Carefully fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- These muffins freeze well for up to 2 months; simply thaw at room temperature before serving.
- For a bakery-style dome on top, let the batter rest in the muffin tin for 10 minutes before baking.
- You can substitute part of the orange juice with buttermilk to add richness and tenderness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
