Description

These Cranberry Orange Muffins are bursting with tangy cranberries and fresh citrus flavor, making them a perfect treat for breakfast or brunch. The moist and fluffy texture combined with a hint of sweetness and a crunchy sugar topping will have you reaching for seconds!

Ingredients

Dry Ingredients:

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest (from 1 large orange)

Wet Ingredients:

3/4 cup fresh orange juice
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Mix-ins:

1 1/2 cups fresh or frozen cranberries (halved if large)
Coarse sugar for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F and prepare a muffin tin.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Mix Wet Ingredients: In another bowl, combine the orange juice, oil, egg, and vanilla extract.
Combine and Fold: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
Fill Muffin Cups: Divide the batter into the muffin cups, sprinkle with coarse sugar if desired.
Bake: Bake for 18–22 minutes until a toothpick comes out clean.
Cool and Serve: Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can use frozen cranberries without thawing.
For added texture, mix in 1/2 cup chopped nuts like walnuts or pecans.
These muffins freeze well for up to 3 months.