Description
These Easy Cranberry Orange Muffins are perfect for a cozy weeknight treat. Made from scratch with fresh cranberries and zesty orange, they offer a delightful balance of tartness and sweetness. Soft, moist, and bursting with citrus aroma, these muffins are perfect for breakfast, a snack, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 3/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 2 large Eggs
- 1/2 cup Whole Milk
- 1/4 cup Fresh Orange Juice
- 1 teaspoon Orange Zest
Add-ins
- 1 cup Fresh Cranberries
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the muffins evenly.
- Prepare the Muffin Tin: Grease your muffin tin or line it with muffin liners to prevent sticking and make for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Combine Sugar and Butter: In a separate bowl, whisk the granulated sugar and melted butter until well combined, creating a smooth base for the batter.
- Add Eggs: Incorporate the eggs one at a time into the butter-sugar mixture, whisking thoroughly after each addition to ensure an even texture.
- Add Liquids and Zest: Stir in the milk, fresh orange juice, and orange zest until the mixture is smooth and fragrant.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing gently just until combined to avoid overworking the batter.
- Fold in Cranberries: Gently fold in the fresh cranberries, distributing them evenly without breaking them up.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, preserving their texture and flavor.
Notes
- For best results, use fresh cranberries rather than frozen to maintain texture.
- You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
- To make these muffins dairy-free, use a plant-based milk and dairy-free butter substitute.
- Ensure not to overmix the batter to keep the muffins tender and fluffy.
- Orange zest can be adjusted to taste for a more or less intense citrus flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
