Cranberry Orange Muffins Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth and homogenous.
- 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.
- 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.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room to rise.
- 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.
- 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
Find it online: https://recipeswithria.com/cranberry-orange-muffins-recipe/
