Description
Cranberry Orange Muffins are a delightful morning treat, combining the tartness of cranberries with the freshness of orange.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh or frozen cranberries, chopped
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ½ cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chopped walnuts or pecans for topping
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together eggs, orange juice, orange zest, vanilla, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in chopped cranberries.
- Divide batter evenly among muffin cups. Top with chopped nuts if desired.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For best flavor, use freshly squeezed orange juice.
- Chopped nuts can be added for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Cranberry Orange Muffins, breakfast muffins, baked goods