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Cranberry Orange Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Cranberry Orange Muffins are a delightful breakfast or snack treat, bursting with tart cranberries and bright orange flavor. Moist and tender, with a subtle crunch from chopped nuts and a hint of sweetness from white chocolate chips, these homemade muffins are perfect for the holiday season or any time you crave a fruity, flavorful baked good.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter (melted and cooled)
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup fresh orange juice
  • Zest of one orange

Add-Ins

  • 1 1/2 cups fresh cranberries
  • 1/2 cup chopped nuts (walnuts or pecans work great)
  • 1/4 cup white chocolate chips

Instructions

  1. Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking and ensure easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This combines and aerates your dry ingredients, which ensures even distribution in the batter.
  3. Mix wet ingredients: In a separate bowl, combine the melted unsalted butter (make sure it has cooled), eggs, milk, fresh orange juice, and orange zest. Whisk these together until the mixture is smooth and uniform.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixtures together. Be careful to stop folding as soon as you see a few streaks of flour to avoid overmixing, which can make muffins tough.
  5. Add cranberries and extras: Fold in the fresh cranberries along with the chopped nuts and white chocolate chips until just combined. The batter should be lumpy but well-mixed.
  6. Fill muffin cups: Evenly divide the batter among the muffin cups, filling each about two-thirds full to allow room for rising.
  7. Bake muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick in the center of a muffin—if it comes out clean, they are ready.
  8. Cool muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving for the best texture and flavor.

Notes

  • Use fresh cranberries for the best tart flavor; frozen can be used but may slightly alter the texture.
  • Chilling your muffin batter for 15-30 minutes can help improve texture but is optional.
  • You can swap nuts with seeds for a nut-free version.
  • For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free butter alternative.
  • White chocolate chips add sweetness; you can omit them for a less sweet muffin.

Find it online: https://slsrecipes.com/cranberry-orange-muffins-recipe-2/