Cranberry Orange Muffins

Super moist and bursting with flavor, this Cranberry Orange Muffins recipe is a delicious way to kickstart your day. Made with fresh cranberries, orange juice, and orange zest, these festive muffins not only look bright and colorful, but they’re also like a party in your mouth. Perfect for busy mornings, holidays, or just as a snack.

Why You’ll Love This Recipe

Soft and fluffy, these cranberry orange muffins are the highlight of my mornings! These muffins are so delightful and are way tastier than the ones you find in stores. They’re the right amount of sweet and so easy to make at home with kitchen staples. These muffins don’t take long to make, so you can either whip up a batch in the morning or prepare them the night before.

Kitchen Equipment You’ll Need

• 12-cup muffin pan
• Paper liners
• Large bowl
• Whisk
• Sifter

Ingredients

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar (200g)
• Zest of 1 orange
• ½ cup vegetable oil (120mL)
• ½ cup milk (120mL)
• 2 large eggs
• ¼ cup orange juice (60mL)
• 2 teaspoons vanilla extract
• 1½ cups fresh or frozen cranberries (180g)

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, sift together flour, baking powder, and salt.
3. In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
4. Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
5. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.

Tips for Success

• For a more intense orange flavor, you can add more orange zest.
• Ensure your ingredients are at room temperature for a smoother batter.
• If using frozen cranberries, do not thaw them to prevent color bleeding into the batter.

Additional Tips and Variations

• Try adding a handful of chopped nuts for extra crunch.
• Substitute half of the all-purpose flour with whole wheat flour for a healthier version.

Nutritional Highlights (Per Serving)

Each muffin is approximately 200 calories, with 10g of fat, 25g of carbohydrates, and 3g of protein.

Frequently Asked Questions (FAQ)

Can I use dried cranberries instead of fresh or frozen? Yes, although the texture and moisture of the muffin will differ slightly. You may want to soak the dried cranberries in orange juice before adding them to the batter.

How should I store these muffins? Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Conclusion

These Cranberry Orange Muffins are a delightful treat that will brighten any morning. I invite you to give this recipe a try and share your experiences with us. Whether you enjoy them fresh out of the oven or as a quick snack on the go, these muffins are sure to become a favorite in your household.