Description
These Cranberry Orange Muffins are bursting with a perfect balance of tart cranberries and zesty orange flavor. They are easy to make and ideal for a delicious breakfast treat or snack.
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 fresh orange juice
- 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)
- coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin with liners or grease.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine wet ingredients: In another bowl, mix orange juice, oil, egg, and vanilla extract.
- Combine wet and dry ingredients: Pour wet mixture into dry ingredients, stir until just combined.
- Add cranberries: Gently fold in cranberries.
- Fill muffin cups: Divide batter evenly among cups, top with coarse sugar.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen cranberries without thawing.
- For added texture, mix in 1/2 cup chopped nuts like walnuts or pecans.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
