Description
Delight in these moist and flavorful Cranberry Orange Muffins, a perfect balance of tart cranberries and zesty orange. Ideal for breakfast or a snack, these easy-to-make muffins are packed with fresh ingredients and bring a refreshing citrus twist to your muffin experience.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- 3/4 cup fresh orange juice (freshly squeezed preferred)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Fruits & Toppings
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and 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 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, egg, and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter, distributing them evenly but without breaking them up.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full for proper rising.
- Add Topping: Optionally, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy texture.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute dried cranberries by using 1 cup and soaking them in orange juice for 10 minutes before adding to the batter.
- For a stronger citrus flavor, increase the amount of orange zest or add a splash of orange extract.
- Do not thaw frozen cranberries before folding into the batter to prevent color bleed and sogginess.
- Coarse sugar on top is optional but adds a nice crunch and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
