Deliciously Tangy Cranberry Orange Muffins

These cranberry orange muffins are bursting with tangy flavors and are wonderfully moist. The combination of tart cranberries and zesty orange creates a delightful treat that is perfect for breakfast or anytime snacking. The muffins are easy to make and will leave your kitchen smelling amazing. Serve them warm with a slather of butter for a truly indulgent experience. Whether you're hosting a brunch or simply craving a homemade baked good, these cranberry orange muffins will hit the spot.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries
• 1/2 cup unsalted butter, melted
• 1/2 cup orange juice
• 2 tablespoons orange zest
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to combine.
3. Add the cranberries to the dry ingredients and toss to coat them.
4. In a separate bowl, whisk together the melted butter, orange juice, orange zest, eggs, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy the cranberry orange muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Interesting Facts