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Easy Cranberry Orange Muffin Recipe

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OrangeCranberry Muffin Recipe Cranberry recipes muffins, Cranberry orange muffins, Fruit
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Description

These cranberry orange muffins are the perfect balance of sweet and tangy. They're moist, fluffy, and bursting with flavor. They make for a great breakfast, snack, or even dessert. This recipe is quick and easy, perfect for a busy morning or if you're in the mood for some fresh baked goods.

Prep Time

The prep time for these muffins is around 10-15 minutes.

Cook Time

The cook time for these muffins is around 20-25 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup milk (any kind will work)
  • 2 large eggs, room temperature
  • 1 tablespoon orange zest
  • 1/2 cup fresh cranberries, roughly chopped

Equipment

  • Muffin tin
  • Muffin liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Zester or grater

Method

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, and orange zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the chopped cranberries.
  6. Using a spoon or scoop, divide the batter evenly among the muffin liners, filling each about 2/3 of the way full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  9. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

  • You can use frozen cranberries instead of fresh, but make sure to thaw them first.
  • If you don't have orange zest, you can use 1 tablespoon of orange juice instead.
  • If you want to make these muffins healthier, you can substitute some of the all-purpose flour with whole wheat flour.

Nutrition Info

  • Serving size: 1 muffin
  • Calories: 202
  • Total fat: 9g
  • Saturated fat: 5g
  • Cholesterol: 54mg
  • Sodium: 209mg
  • Total carbohydrates: 27g
  • Dietary fiber: 1g
  • Total sugars: 10g
  • Protein: 3g

Recipes FAQ

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries instead of fresh. Just make sure to chop them into smaller pieces before adding them to the batter.

Can I use a different type of fruit?

Yes, you can substitute the cranberries with another type of fruit, such as blueberries or raspberries.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by using a gluten-free all-purpose flour blend.

Recipe Tips

  • Make sure your eggs and milk are at room temperature before starting this recipe. This will help the ingredients mix together more easily.
  • Do not overmix the batter. Overmixing can make the muffins tough and dense.
  • Use a cookie scoop to evenly distribute the batter among the muffin liners.
  • If your muffins are browning too quickly, cover them with foil halfway through baking.

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