Description
Warm, tangy Cranberry Orange Muffins filled with bright berry aroma and a citrus twist.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon orange zest (from 1–2 oranges)
- 1 cup (240 ml) buttermilk (or 3/4 cup milk + 1/4 cup plain yogurt)
- 1/3 cup (75 g) melted unsalted butter or neutral oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups fresh or frozen cranberries, halved if large
- Optional: 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- Whisk flour, sugar, baking powder, baking soda, salt, and orange zest in a large bowl. Toss cranberries with 1 tablespoon of flour to prevent sinking.
- In a separate bowl, whisk buttermilk, melted butter, egg, vanilla, and 2 tablespoons orange juice until smooth.
- Pour wet ingredients into the dry mix and fold gently with a spatula until just combined; the batter should be slightly lumpy. Fold in cranberries.
- Divide batter evenly among the muffin cups (about 3 tablespoons each), top with coarse sugar if using, and bake for 18–22 minutes until tops are golden and a toothpick comes out with a few moist crumbs.
- Let cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Use room-temperature ingredients for better rise. Do not overmix the batter to ensure tender muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg