Cranberry Orange Muffins
Delightful muffins combining the tartness of cranberries and fresh orange flavors, perfect for any time of the day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of 1 orange
Fruits
- 1 cup fresh cranberries, chopped Fresh cranberries yield the best flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, vanilla extract, orange zest, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the chopped cranberries.
Baking
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool for a few minutes in the pan before transferring the muffins to a wire rack to cool completely.
Notes
Serve warm or at room temperature, optionally with butter. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. To keep muffins light and fluffy, avoid overmixing.