cranberry orange muffins
These delightful cranberry orange muffins are a perfect balance of sweet and tart, making them a wonderful treat for breakfast or a snack. They're easy to bake and filled with flavor from fresh cranberries and zesty orange.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups
- 1 measuring spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh cranberries, chopped (or frozen, thawed)
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 large orange, zest
- ½ cup fresh orange juice (about 1 large orange)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, milk, eggs, orange zest, and orange juice. Mix well until fully combined.
- Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula until just combined. Do not overmix; some lumps are okay.
- Fold in the chopped cranberries.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter muffin, you can add a little more sugar or sprinkle sugar on top before baking.
These muffins freeze well. Store them in an airtight container, and you can reheat them in the microwave or oven when ready to enjoy.
If using frozen cranberries, there’s no need to thaw them before adding to the batter.