Description
Soft and fluffy cranberry muffins bursting with tart cranberries and bright orange flavor. These fresh and fragrant muffins are perfect for a delightful breakfast or a quick snack any time of the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or dried cranberries
- 1 tablespoon orange zest
Wet Ingredients
- 3/4 cup orange juice
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt ensuring they are evenly distributed.
- Add Cranberries and Zest: Stir in the fresh or dried cranberries and the orange zest to infuse the mixture with citrus aroma and tartness.
- Whisk Wet Ingredients: In a separate bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups filling each about three-quarters full to allow space for rising.
- Bake Muffins: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For a bakery-style finish, sprinkle coarse sugar on top of the muffins before baking.
- Add chopped walnuts to the batter for extra texture and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
