Description
Delightful orange cranberry muffins blend zesty citrus with tart cranberry for a perfect breakfast treat. Sweet and tangy flavors create a memorable morning experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup fresh cranberries
- 2 medium oranges (zest and juice)
- 2 large eggs
Wet Ingredients:
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 tsp vanilla extract
Leavening and Spices:
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease each compartment.
- Grate the orange zest and squeeze the fresh orange juice, setting both aside for later use in the recipe.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.
- In a separate bowl, vigorously mix vegetable oil, granulated sugar, eggs, milk, vanilla extract, orange zest, and orange juice until the mixture becomes smooth and well-integrated.
- Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to maintain a light, tender texture.
- Fold the fresh cranberries into the batter, distributing them evenly throughout the mixture.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, enjoying the vibrant citrus and tart cranberry flavors.
Notes
- Prevent Dense Muffins by mixing wet and dry ingredients minimally, stopping when just combined to keep the texture light and fluffy.
- Swap Cranberries with other seasonal fruits like blueberries, raspberries, or chopped strawberries for variety without changing the recipe’s core technique.
- Boost Nutrition by substituting half the all-purpose flour with whole wheat flour, adding more fiber and a slightly nutty flavor to the muffins.
- Enhance Flavor by toasting cranberries briefly before adding them to the batter, which intensifies their natural tartness and adds depth to the overall taste profile.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg