Cranberry Orange Muffins
These Cranberry Orange Muffins are a delightful blend of tart cranberries and zesty orange, perfect for breakfast, brunch, or a quick snack.The muffins feature a tender crumb with bursts of tangy cranberries and a subtle orange flavor throughout.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- ½ cup milk
- ¼ cup fresh orange juice
- Zest of one orange
- 1 ½ cups fresh cranberries
Optional add-ins:
- ½ cup chopped nuts walnuts or pecans work great
- ¼ cup white chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry mix – set it aside for now.
- In another bowl, combine the melted butter, eggs, milk, orange juice, and orange zest. Whisk until well blended. This is your wet mix.
- Now, here's where the magic happens! Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixtures together. Stop when you see just a few streaks of flour remaining – we don't want to overmix!
- Fold in the fresh cranberries (and any optional add-ins) until just combined. The batter should look lumpy – that's perfect!
- Divide the batter evenly among the muffin cups. They should be about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.