Description
Delicious cranberry orange muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh orange zest
- 1/2 cup fresh orange juice
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh cranberries
- 2 tablespoons coarse sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
- In a large bowl, whisk together flour, baking powder, salt, and granulated sugar. Stir in the orange zest to release its oils.
- In a separate bowl, whisk the eggs, then add milk, melted butter, orange juice, and vanilla extract. Mix until smooth.
- Gently pour the wet mixture into the dry ingredients. Fold until just combined—do not overmix.
- Gently fold in the cranberries. If using frozen cranberries, do not thaw them.
- Fill each muffin cup about 3/4 full. Sprinkle the tops generously with coarse sugar.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier option, you can use whole wheat flour instead of all-purpose flour.
- These muffins freeze well; just store them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg