Cranberry Orange Muffins
Try these delicious cranberry orange muffins - moist, flavorful, and perfect for breakfast. Easy recipe with fresh cranberries and orange zest.
Equipment
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- muffin tin
- oven
- rubber spatula
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp orange zest from 1 large orange
Wet Ingredients
- 3/4 cup whole milk at room temperature
- 1 large egg at room temperature
- 1/2 cup unsalted butter 1 stick, melted and slightly cooled
- 1 tsp vanilla extract
Add-Ins & Topping
- 1 1/2 cups fresh cranberries or frozen cranberries (do not thaw)
- 2 tbsp granulated sugar for topping
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with non-stick cooking spray or softened butter.
- In a large bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined. Add the orange zest to the dry ingredients and rub it in with your fingertips to release its fragrant oils.
- In a separate medium bowl, whisk together the whole milk, large egg, melted and slightly cooled unsalted butter, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. The batter will be thick and lumpy; be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are perfectly fine.
- Gently fold in the fresh or frozen cranberries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared 12 muffin cups, filling each cup about two-thirds full. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the tops of the muffins for a sweet, crunchy crust.
- Bake for 18 to 22 minutes, or until the muffins are golden brown, and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid tough muffins. A few streaks of flour are perfectly fine. For a sweeter muffin, you can increase the sugar slightly.