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Cranberry Orange Muffins

Moist, flavorful muffins bursting with tangy cranberries and zesty orange, perfect for brunch or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Unbleached if preferred.
  • 1 cup granulated sugar
  • 2 teaspoons baking powder For proper lift.
  • 0.5 teaspoon salt A pinch.
Wet Ingredients
  • 2 large eggs Room temperature preferred.
  • 0.5 cup whole milk 2% is fine too.
  • 0.5 cup unsalted butter Melted and cooled.
  • 1 orange zest From one whole orange.
  • 0.33 cup orange juice Freshly squeezed preferred.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 heaping cup cranberries Fresh or frozen.
  • turbinado sugar For sprinkling on top, optional.

Method
 

Preparation
  1. Preheat the oven to 400°F and line a 12-cup muffin tin with papers or grease it.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs, then add in the milk, melted butter, orange zest, orange juice, and vanilla. Mix well.
  4. Pour the wet mixture into the dry ingredients. Mix gently, leaving some lumps.
  5. Fold in the cranberries gently.
  6. Scoop the batter into the muffin tin, filling each cup nearly to the top. Sprinkle turbinado sugar on top if using.
Baking
  1. Bake for 18-20 minutes until golden and a toothpick comes out mostly clean.
  2. Let cool briefly before enjoying.

Notes

For best results, use fresh oranges and avoid overmixing the batter. These muffins freeze well for future snacks.