Description
Cranberry Orange Muffins bursting with tart cranberries, zesty orange flavors, perfect for a quick breakfast or snack!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (180ml) fresh orange juice
- 2 tablespoons orange zest (from approximately 2 medium oranges)
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) fresh or frozen cranberries (do not thaw if frozen)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
Instructions
- Step 1: Prepare Your Kitchen Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or generously grease with butter or cooking spray. Zest and juice your oranges, setting aside 2 tablespoons of zest and 3/4 cup of juice. This preparation ensures your Cranberry Orange Muffins bake perfectly.
- Step 2: Combine Dry Ingredients In a large bowl, whisk together the flour, baking powder, and salt until well combined. This even distribution of leavening agents ensures your muffins rise consistently. If adding nuts, set aside a handful for topping.
- Step 3: Create the Orange Sugar Base In a separate medium bowl, combine the sugar and orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and slightly moist. This technique releases essential oils from the zest, infusing your entire batch of cranberry orange treats with intense citrus flavor.
- Step 4: Mix the Wet Ingredients To the orange sugar mixture, add eggs and beat until light and frothy. Slowly whisk in the vegetable oil, orange juice, and vanilla extract until smooth and well-combined. The mixture should appear slightly thickened and uniform in color.
- Step 5: Combine Wet and Dry Mixtures Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula. When the batter is about 80% combined, add the flour-coated cranberries and any optional nuts. Continue folding just until no dry flour remains visible. The batter for your Cranberry Orange Muffins should look lumpy but cohesive.
- Step 6: Bake to Perfection Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle with reserved nuts or a pinch of coarse sugar for extra texture and sweetness. Bake for 20-25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Step 7: Cool and Enjoy Allow your Cranberry Orange Muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg