Description
Bright, bakery-style Cranberry Orange Muffins are a quick breakfast and easy recipe packed with fresh citrus flavor, tart cranberries, and a soft tender crumb. These easy muffins are perfect for breakfast ideas, brunch spreads, holiday baking, snack time, and simple food ideas when you want something fresh, sweet, and comforting.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup fresh orange juice
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen cranberries
2 tablespoons coarse sugar
Instructions
1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest.
3. In a separate bowl, whisk together the melted butter, eggs, milk, orange juice, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Fold in the cranberries without overmixing the batter.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Sprinkle the tops with coarse sugar.
8. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.
Notes
Do not overmix the batter or the muffins may turn out dense.
Frozen cranberries can be used straight from the freezer without thawing.
Extra orange zest on top of the batter gives the muffins even brighter citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 16g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 48mg