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
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well to combine.
- Add the cranberries to the dry ingredients and toss to coat them.
- In a separate bowl, whisk together the melted butter, orange juice, orange zest, eggs, milk, and vanilla extract.
- 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.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 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.
- Enjoy the cranberry orange muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
