Description
These Cranberry Orange Muffins are bright, moist, and bursting with fresh cranberry and orange flavor. Perfectly tender with a hint of citrus zest in every bite, they make a delightful breakfast treat or afternoon snack. Made with simple pantry ingredients, these muffins bake up golden and fluffy, studded with tart cranberries for a delicious balance of sweet and tangy.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 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
Other
- 1½ cups fresh or frozen cranberries (180g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt to ensure even distribution of leavening for a light muffin texture.
- Combine Sugar and Orange Zest: In another bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until evenly blended and the sugar has a moist, sand-like texture.
- Add Wet Ingredients to Sugar Mixture: Whisk the vegetable oil, milk, eggs, orange juice, and vanilla extract into the sugar and zest mixture until smooth and thoroughly combined.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined and no flour streaks remain—do not overmix to keep muffins tender.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to distribute them evenly throughout the batter without crushing them.
- Fill Muffin Cups: Divide the batter evenly among the 12 paper-lined muffin cups. Optionally sprinkle some extra sugar on top for a sweet crust.
- Bake: Bake in the preheated oven for 25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Bake time may be slightly longer if using frozen cranberries.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Using frozen cranberries may extend baking time by a few minutes; check doneness accordingly.
- To enhance flavor, make sure to zest the orange before juicing it and measure the juice fresh.
- If desired, sprinkle a little coarse sugar on top of the muffins before baking for a crunchy topping.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
