Description
Delicious cranberry orange muffins that perfectly balance tart and sweet flavors, ideal for brunch or snacks.
Ingredients
Scale
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- Zest of 2 oranges
- ½ cup milk (120mL)
- ½ cup vegetable oil (120mL)
- ¼ cup orange juice (60mL)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen cranberries (180g)
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking powder, and salt in a medium bowl.
- In a larger bowl, mix the sugar and orange zest together until fragrant.
- Add the milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar mixture and stir until combined.
- Gradually fold in the dry flour mixture until just combined.
- Gently fold in the cranberries.
- Spoon the batter into the muffin cups, filling them about ¾ full.
- Bake for 20 to 25 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a cooling rack.
Notes
Store in an airtight container for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, cranberry, orange, brunch, fall recipes