Description

These Cranberry Orange Muffins are a delightful balance of sweet and tart, featuring fresh cranberries and vibrant orange zest. Light, fluffy, and bursting with flavor, these easy-to-make muffins are the perfect treat for breakfast, snacks, or holiday brunches.

Ingredients

2 cups all-purpose flour

1 cup fresh cranberries, chopped

1/2 cup sugar

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup orange juice

1 tablespoon orange zest

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 375°F (190°C) and grease or line a muffin tin.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt.
In another bowl, whisk together melted butter, eggs, orange juice, orange zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped cranberries.
Divide the batter evenly into the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Variations: Use dried cranberries for a sweeter flavor or add chopped walnuts or pecans for crunch. Sprinkle coarse sugar on top before baking for a sparkling crust. Add white chocolate chips for an extra indulgent twist.

Storage: Store at room temperature for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.

Tips: Do not overmix the batter to keep the muffins light and fluffy. Use frozen cranberries without thawing, and slightly increase the baking time if necessary.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 muffins
Calories: 210 kcal