Description
These delightful cranberry orange muffins are bursting with citrus flavor and studded with juicy cranberries. Perfect for breakfast or a snack, these muffins are easy to make and freeze well for future enjoyment.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 tablespoon orange zest (from 1 large orange)
- ¾ cup fresh orange juice
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins:
- 1 ½ cups fresh or frozen cranberries (halved if large)
- optional: coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest.
- Combine wet ingredients: In another bowl, mix orange juice, vegetable oil, egg, and vanilla.
- Combine ingredients: Gently mix wet and dry ingredients until just combined. Fold in cranberries.
- Bake: Divide batter into muffin cups, top with sugar, and bake for 18–22 minutes.
- Cool: Allow muffins to cool before serving.
Notes
- Frozen cranberries can be used without thawing.
- For more orange flavor, add a splash of orange extract.
- Muffins can be frozen for up to 3 months.
