Cranberry Orange Muffins Recipe

Introduction

Cranberry Orange Muffins are a delightful treat combining tart cranberries with bright citrus flavor. Perfect for breakfast or a snack, these muffins are moist, fruity, and easy to make.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 cup fresh or frozen cranberries
• 1 tablespoon orange zest
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Step 3: In a separate bowl, mix milk, vegetable oil, and egg until well combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter should be slightly lumpy.
5. Step 5: Fold in the cranberries and orange zest carefully to distribute evenly without overmixing.
6. Step 6: Spoon the batter into the muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For extra moist muffins, substitute half the milk with plain yogurt.
• Add a teaspoon of vanilla extract to the wet ingredients for enhanced flavor.
• Use frozen cranberries directly from the freezer to prevent the batter from turning pink.
• Sprinkle a little coarse sugar on top before baking for a crunchy topping.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat muffins gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, but dried cranberries are sweeter and less tart. You may want to reduce the sugar slightly or soak dried cranberries in warm water to plump them up before adding.

Can I make these muffins vegan?

Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk. Also, ensure sugar and other ingredients are vegan-friendly.

Cranberry Orange Muffins Recipe

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★★★★★

4.4 from 61 reviews

Delight in these moist and flavorful Cranberry Orange Muffins, perfectly balanced with the tartness of fresh cranberries and the bright zest of orange. Ideal for breakfast or a tasty snack, these muffins bake to a golden perfection with a tender crumb and a delightful fruity aroma.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh or frozen cranberries
• 1 tablespoon orange zest (from about 1 medium orange)

Instructions

1. Preheat the oven and prepare the muffin tin: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth and homogenous.
4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined; do not overmix to ensure tender muffins.
5. Fold in cranberries and orange zest: Carefully fold in the fresh or frozen cranberries and orange zest to evenly distribute throughout the batter without crushing the berries.
6. Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room to rise.
7. Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

• For extra sweetness, sprinkle a little coarse sugar on top of each muffin before baking.
• Frozen cranberries can be used; do not thaw before folding them into the batter to prevent color bleeding.
• Buttermilk can be substituted with plain yogurt or milk mixed with 1 tablespoon of lemon juice or vinegar as a souring agent.
• To enhance orange flavor, add 1 teaspoon of orange juice or a bit more zest.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: cranberry orange muffins, breakfast muffins, fruit muffins, baked muffins, cranberry recipe