Description
Delicious cranberry muffins bursting with zesty orange flavor, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 orange
- 1 ½ cups fresh or frozen cranberries
- Optional topping: ¼ cup sugar + ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 375°F and line your muffin tin with paper liners.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk together until evenly mixed.
- In another bowl, whisk together melted butter, eggs, vanilla extract, buttermilk, and orange zest.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps.
- Fold in the cranberries carefully to avoid breaking them.
- Fill the muffin cups about two-thirds full with the batter.
- If desired, sprinkle the tops with the optional sugar and cinnamon mixture.
- Bake for 18–22 minutes, or until a toothpick comes out clean from the center.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry muffins, breakfast, brunch, baking, Ina Garten