Cranberry Orange Muffins
These Cranberry Orange Muffins are soft, moist, and bursting with tart cranberries and zesty orange flavor. A perfect breakfast or snack with a hint of citrusy sweetness!
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Oven
- Muffin Liners
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/2 cup orange juice freshly squeezed
- 1 tbsp orange zest
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries halved
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the melted butter, eggs, orange juice, orange zest, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the cranberries gently.
- Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Add chopped nuts or a streusel topping for extra texture.
- Freezing Tip: Freeze muffins for up to 2 months and reheat before serving.