Description
These Fresh Cranberry Orange Muffins are a burst of sunshine in every bite. Perfectly balancing the tartness of cranberries with the bright zest of orange, they’re moist, tender, and incredibly easy to make for a delightful breakfast or snack.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon (15g) baking powder
- 1/2 teaspoon (3g) salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tablespoon (15ml) orange zest
- 1 cup (100g) fresh cranberries, chopped
- 1/2 cup (120ml) orange juice
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, vegetable oil, egg, orange zest, and orange juice until combined.
- Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
- Gently fold in chopped cranberries.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg