Description
These Cranberry Orange Muffins are bursting with fresh citrus flavor and juicy cranberries, making them a delightful treat for breakfast or a snack. The combination of tangy cranberries and zesty orange creates a perfect balance of sweet and tart in every bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest (from about 1 large orange)
- 3/4 cup fresh orange juice
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) 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 a separate bowl, mix orange juice, oil, eggs, and vanilla until smooth.
- Combine wet and dry: Pour wet ingredients into dry and stir gently until just combined.
- Add cranberries: Fold in cranberries gently.
- Bake: Divide batter into muffin cups, sprinkle with coarse sugar, and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use dried cranberries instead of fresh or frozen; reduce to 1 cup and soak in warm water for 10 minutes.
- For a dairy-free version, ensure all ingredients are free of dairy additives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
