Print

Cranberry Orange Muffins

Cranberry Orange Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup whole milk
  • 1/2 cup fresh orange juice
  • 1/4 cup vegetable oil or melted butter
  • 1 tablespoon orange zest
  • 1 1/2 cups fresh or frozen cranberries
  • 1 teaspoon vanilla extract

Instructions

  1. Step 1: Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray. Preparing the tin first ensures your batter doesn’t sit too long once mixed.
  2. Step 2: Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no large clumps of flour to ensure an even rise.
  3. Step 3: Combine Wet Ingredients: In a medium bowl, whisk the egg. Add the milk, orange juice, oil (or melted butter), orange zest, and vanilla extract. Whisk until the mixture is well combined and the egg is fully incorporated.
  4. Step 4: Form the Batter: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix; a few small lumps of flour are perfectly fine.
  5. Step 5: Fold in Cranberries: Gently fold the cranberries into the batter. If using frozen cranberries, do not thaw them first, as this can cause the juice to bleed and turn the batter pink. Distribute them evenly throughout the mixture.
  6. Step 6: Bake the Muffins: Divide the batter evenly among the 12 muffin cups. Place the tin in the center of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Step 7: Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy due to steam.

Find it online: https://www.yucolor.com/breakfast/cranberry-orange-muffins/