Description
These Cranberry Orange Muffins combine the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice. Perfect for breakfast or a snack, these moist and tender muffins are easy to make and can be enjoyed year-round. They feature a balance of sweet and tangy notes with a hint of vanilla, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon orange zest (from 1 large orange)
Wet Ingredients
- 3/4 cup fresh orange juice
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Additional
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- Coarse sugar for topping (optional)
Instructions
- Prepare the oven and muffin tin: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and orange zest ensuring they are evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the fresh orange juice, milk, vegetable oil or melted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Mix gently until just combined, making sure not to overmix to keep the muffins tender.
- Fold in cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without crushing them.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use frozen cranberries straight from the freezer—there is no need to thaw them before baking.
- These muffins freeze well and can be reheated in the microwave or oven for a quick snack.
- For extra sweetness and flavor, drizzle with a simple orange glaze after baking.
