Description
Tangy cranberries and zesty orange make these soft muffins burst with bright, fresh flavor. Perfect for a festive breakfast or snack, these cranberry orange muffins combine a moist, tender crumb with a refreshing citrus twist and tart cranberries.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- Zest and juice of 1 orange
Add-ins
- 1½ cups cranberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined, ensuring a uniform leavening base for the muffins.
- Mix Wet Ingredients: In another bowl, whisk the milk, melted butter, eggs, orange zest, and orange juice until the mixture is smooth and aromatic, infusing the batter with fresh citrus flavor.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir just until combined; avoid overmixing to keep the muffins tender.
- Fold in Cranberries: Carefully fold in the cranberries, distributing them evenly throughout the batter without breaking them up excessively.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For an extra zing, top the muffins with a simple orange glaze made from powdered sugar and orange juice after cooling.
- Fresh or frozen cranberries can be used; if using frozen, do not thaw before folding into the batter to prevent bleeding of color.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
