cranberry orange
These delightful cranberry orange muffins are bursting with flavor, combining the tartness of fresh cranberries with the bright zest of oranges. They are perfect for breakfast, brunch, or a snack.
Equipment
- 1 muffin tin
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 grater for zesting
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup fresh cranberries or frozen, if not available.
- 1 cup granulated sugar
- ½ cup unsalted butter melted.
- ½ cup milk
- 2 large eggs
- 1 large orange zest of.
- ¼ cup fresh orange juice
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, eggs, orange zest, orange juice, and vanilla extract. Mix well until combined.
- Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula until just combined; do not overmix.
- Carefully fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For a sweeter muffin, feel free to add a sprinkle of sugar on top of the batter before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Notes
For a sweeter muffin, feel free to add a sprinkle of sugar on top of the batter before baking.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.