Description
Bright, fluffy muffins bursting with tart cranberries and fresh orange flavor—perfect for breakfast or brunch. These Cranberry Orange Muffins combine the zesty brightness of orange zest and juice with the tangy sweetness of fresh or frozen cranberries for a delightful morning treat.
Ingredients
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
- Zest of 1 large orange
Wet Ingredients
- 2 large eggs
- 1/2 cup fresh orange juice
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups fresh or frozen cranberries, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest until well combined to evenly distribute all dry components and citrus flavor.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, orange juice, oil (or melted butter), and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Be careful not to overmix, as this will keep the muffins tender and fluffy.
- Fold in Cranberries: Gently fold the chopped fresh or frozen cranberries into the batter, evenly distributing the tart fruit throughout without breaking them down too much.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow space for the muffins to rise.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely or serving warm.
Notes
- Frozen cranberries can be used directly from the freezer without thawing to prevent the muffins from turning pink.
- For a richer flavor, substitute the vegetable oil with melted butter.
- Adding a sprinkle of coarse sugar on top before baking can provide a crunchy, sweet finish.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
