Description
These Cranberry Orange Muffins are a delightful treat combining tart fresh cranberries with zesty orange flavor. Moist and fluffy, they are perfect for breakfast or a sweet snack, and can be enjoyed any time of the year.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon grated orange peel
Add-ins
- 1 cup fresh cranberries
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to warm up while you prepare the batter.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt evenly.
- Combine wet ingredients: In a separate bowl, whisk together sugar, orange juice, vegetable oil, egg, and grated orange peel until smooth and well incorporated.
- Combine wet and dry: Pour the wet mixture into the dry ingredients bowl and stir gently until just combined, avoiding overmixing to keep the muffins tender.
- Fold in cranberries: Carefully fold in the fresh cranberries to evenly distribute them without breaking them.
- Fill muffin cups: Spoon the batter into muffin cups, filling each about two-thirds full to allow room for rising.
- Bake muffins: Place in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- For a sweeter muffin, increase the sugar by 1-2 tablespoons.
- Fresh cranberries provide the best texture, but frozen cranberries can be used if fresh are unavailable—do not thaw before adding.
- Be careful not to overmix the batter to avoid dense muffins.
- You can substitute vegetable oil with melted coconut oil or butter for different flavor profiles.
- Add a sprinkle of coarse sugar on top before baking for a crunchy topping.
