Description
These Fresh Cranberry Orange Muffins are bursting with tart cranberries and bright citrus flavor, all tucked into a soft, bakery-style crumb. They are the perfect way to make breakfast feel a little more special.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (100 g) fresh cranberries, roughly chopped
- 1 tablespoon finely grated orange zest
- 1/2 cup (120 ml) freshly squeezed orange juice
- 1/2 cup (120 ml) buttermilk
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin pan.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Toss the chopped cranberries with 1 tablespoon of the flour mixture.
- In a separate bowl, whisk together the orange juice, buttermilk, oil, egg, vanilla, and orange zest.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold the cranberries into the batter without overmixing.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, until golden and a toothpick inserted into the muffin comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
- Serve warm or allow the muffins to cool completely before storing.
- Prep Time: 15
- Category: Baking
- Cuisine: American