Cranberry Orange Muffins
Delicious muffins bursting with tart cranberries and zesty orange flavor, perfect for breakfast or a snack.
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and a soft crumb.
- 1 cup Granulated sugar Balances the tartness of cranberries.
- 2 teaspoons Baking powder Helps the muffins rise.
- ½ teaspoon Baking soda Works with baking powder for proper rising.
- ½ teaspoon Salt Enhances flavors.
Wet Ingredients
- 1 large Egg Acts as a binding agent.
- ½ cup Unsalted butter, melted Adds richness and moisture.
- ½ cup Milk Contributes to moist texture.
- 1 teaspoon Vanilla extract Adds aromatic flavor.
- 1 cup Fresh cranberries Provides tartness and color.
- 1 tablespoon Orange zest Adds a fragrant, citrusy note.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a standard muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the cranberries and orange zest into the dry mixture.
- In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container for up to three days or freeze for longer storage.
