Cranberry Orange Muffins
Delightfully sweet and tart muffins made with fresh cranberries and zesty orange, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar 200g
- Zest of 2 oranges For flavor
Wet Ingredients
- ½ cup milk 120mL
- ½ cup vegetable oil 120mL
- ¼ cup orange juice 60mL
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1½ cups fresh or frozen cranberries 180g
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line a regular-sized muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, combine sugar and orange zest, whisking for about one minute.
- Add milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar mixture, stirring gently.
- Slowly pour in the flour mixture and lightly stir until almost combined.
- Fold in the cranberries gently.
Baking
- Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
- Bake for 20 to 25 minutes, checking for doneness with a toothpick.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
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Notes
Serve muffins warm with butter or cream cheese. They can be stored in an airtight container for up to three days or frozen for up to three months.