cranberry orange muffins
These delightful cranberry orange muffins are moist, fluffy, and bursting with bright flavors. Perfect for breakfast or a snack, they combine the tartness of cranberries with the refreshing zest of oranges.
Equipment
- 1 muffin tin
- 2 mixing bowls
- 1 measuring cups and spoons
- 1 whisk
- 1 rubber spatula
- 1 zester or grater
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon orange zest
- 1 cup fresh or frozen cranberries Chopped if large.
- 1 large egg
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Stir in the orange zest and chopped cranberries until evenly distributed.
- In a separate bowl, beat the egg and then mix in the buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
If using frozen cranberries, do not thaw them before mixing.
For added flavor, consider adding a teaspoon of cinnamon to the dry ingredients.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.