cranberry orange
These cranberry orange muffins are a delightful blend of tart cranberries and zesty orange, making them perfect for breakfast or as a snack. They're moist, flavorful, and sure to brighten your day!
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped Dried cranberries can be substituted but reduce the sugar slightly.
- zest of 1 large orange
- 1/2 cup orange juice Freshly squeezed is best.
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
- Fold in the chopped cranberries and orange zest until evenly distributed.
- In another bowl, whisk together the orange juice, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.
Notes
You can substitute fresh cranberries with dried cranberries if preferred, but reduce the sugar slightly as dried cranberries are sweeter.
For added flavor, consider adding a bit of cinnamon or nutmeg to the dry ingredients.
These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.