Description
These Cranberry Orange Muffins are bursting with zesty orange flavor and tart cranberries, making them the perfect treat for breakfast or brunch.
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 (from 1 large orange)
- 3/4 cup orange juice (freshly squeezed preferred)
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin.
- Mix dry ingredients: Combine flour, sugar, baking powder, baking soda, salt, and orange zest in a bowl.
- Combine wet ingredients: In another bowl, mix orange juice, oil, egg, and vanilla.
- Combine wet and dry: Gently mix wet ingredients into dry until just combined.
- Add cranberries: Fold in cranberries gently.
- Fill muffin cups: Divide batter into muffin cups, top with coarse sugar.
- Bake: Bake for 18–22 minutes until done.
- Cool and serve: Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Frozen cranberries do not need to be thawed before baking.
- You can substitute buttermilk or milk for some of the orange juice for a different flavor.
- Muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
