Description
These Cranberry Orange Muffins are bursting with tangy cranberries and zesty orange flavor. Perfect for a cozy breakfast treat or a delightful snack any time of day.
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
Wet Ingredients:
- 1 tablespoon orange zest
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In a separate bowl, whisk the orange juice, oil, egg, and vanilla extract until well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute dried cranberries if fresh or frozen aren’t available—use 1 cup and soak them in warm orange juice for 10 minutes to plump.
- Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
