Cranberry Orange Muffins
Cranberry Orange Muffins are a delightful combination of tart cranberries and zesty orange, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- Zest of oranges 2 oranges
Wet Ingredients
- ½ cup milk (120mL, room temperature)
- ½ cup vegetable oil (120mL)
- ¼ cup orange juice (60mL)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Add-ins
- 1½ cups fresh or frozen cranberries (180g, do not thaw if frozen)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a larger bowl, combine the granulated sugar and the zest of two oranges. Add milk, vegetable oil, orange juice, eggs, and vanilla extract, then stir until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in cranberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Baking
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve fresh out of the oven or at room temperature. Optional: dust with powdered sugar or drizzle with glaze made from powdered sugar and orange juice. For variations, try adding nuts, chocolate chips, or coconut.