Cranberry Orange Muffins

Cranberry Orange Muffins are a delightful burst of flavor, capturing the essence of warm, cozy mornings. With a sweet and tart combination, these muffins are perfect for breakfast, brunch, or even an afternoon snack. I’ll never forget the first time I baked these; the inviting aroma of orange and cranberries filled my kitchen, inviting everyone in. This recipe not only pleases the palate but also showcases the vibrant colors of the cranberries and the zesty freshness of oranges, making them visually stunning as well.

What Makes This Recipe Special

These muffins are a delightful symphony of sweet and tart flavors, showcasing the best of both worlds. They are easy to whip up, making them ideal for busy mornings or casual family gatherings. You’ll appreciate the comforting aroma as they bake, transforming your kitchen into a fragrant haven. Plus, they’re versatile enough to enjoy any time of year—perfect for the holidays or just as a delightful treat on a Tuesday.

“These Cranberry Orange Muffins are a game changer! Light, fluffy, and bursting with flavor. I couldn’t eat just one!” — A thrilled home baker

Your Easy Cooking Guide

Making Cranberry Orange Muffins is straightforward and rewarding. Start by preparing your oven and muffin pan, and then gather your ingredients. The method involves simple mixing and blending, ensuring you can multitask while they bake. Here’s a quick overview of what to expect:

1. Preheat your oven and line your muffin tin.
2. Combine the dry ingredients in one bowl and the wet ingredients in another.
3. Mix, fold in the cranberries, and bake until golden.

Let’s dive into the specifics!

What You’ll Need

To create these delicious muffins, you’ll need a few key ingredients:

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar (200g)
• Zest of 2 oranges
• ½ cup milk (120mL)
• ½ cup vegetable oil (120mL)
• ¼ cup orange juice (60mL)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups fresh or frozen cranberries (180g)

Feel free to substitute any of the ingredients to suit your dietary needs or preferences, such as using whole wheat flour for a healthier option.

Step-by-Step Directions

1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt until fluffy and well combined.

3. In a separate large bowl, add the sugar and orange zest. Whisk them together for about a minute, releasing the fragrant oils from the zest.

4. Incorporate the milk, vegetable oil, orange juice, eggs, and vanilla into the sugar mixture, stirring until well combined.

5. Gently pour the flour mixture into the wet ingredients and stir until almost combined. It’s fine if some small lumps remain.

6. Carefully fold in the cranberries, mixing just until evenly distributed.

7. Divide the batter among the lined muffin cups, filling each about two-thirds full.

8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool in the pan for a few minutes before transferring to a wire rack
   
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Best Way to Serve

To enjoy these muffins at their best, serve warm with a light dusting of powdered sugar or a drizzle of honey. They pair beautifully with a hot cup of coffee or tea—perfect for a cozy brunch with friends. For an extra touch, consider adding a dollop of whipped cream cheese or a smear of orange marmalade on top.

Storage Tips

To keep your Cranberry Orange Muffins fresh, store them in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Just be sure to wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature or pop them in the microwave for a few seconds.

Pro Chef Tips

• For extra flavor, consider adding a sprinkle of nutmeg or cinnamon to the dry ingredients.
• If using frozen cranberries, there’s no need to thaw them—just toss them into the batter directly from the freezer.
• For a touch of glaze, mix powdered sugar with a bit of orange juice until smooth and drizzle it over the cooled muffins.

Creative Twists

Experimenting with different flavors can elevate your Cranberry Orange Muffins. Try adding chopped pecans or walnuts for a satisfying crunch, or swap out cranberries for blueberries or chopped apples for a different take. You could also incorporate chocolate chips for a sweeter dessert muffin.

Your Questions Answered

• What’s the prep time? Preparation takes about 15 minutes, with an additional 20-25 minutes for baking.
• Can I substitute other fruits? Absolutely! Feel free to use blueberries or chopped apples in place of cranberries.
• Are these muffins freezer-friendly? Yes, they freeze well! Just wrap them in plastic and store them in a freezer-safe container.

These Cranberry Orange Muffins are not just a treat but a delightful experience. Their vibrant flavors and easy preparation make them a must-try for your next baking adventure!

Cranberry Orange Muffins

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• Total Time: 40
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delightful muffins bursting with sweet and tart flavors, perfect for breakfast, brunch, or a snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar (200g)
• Zest of 2 oranges
• ½ cup milk (120mL)
• ½ cup vegetable oil (120mL)
• ¼ cup orange juice (60mL)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups fresh or frozen cranberries (180g)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt until fluffy and well combined.
3. In a separate large bowl, combine the sugar and orange zest, whisking them together for about a minute to release the fragrant oils from the zest.
4. Incorporate the milk, vegetable oil, orange juice, eggs, and vanilla into the sugar mixture, stirring until well combined.
5. Gently pour the flour mixture into the wet ingredients and stir until almost combined, leaving some small lumps.
6. Carefully fold in the cranberries until evenly distributed.
7. Divide the batter among the lined muffin cups, filling each about two-thirds full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

Serve warm with a dusting of powdered sugar or a drizzle of honey. Pair beautifully with coffee or tea. Store in an airtight container for up to three days or freeze for longer storage.

• Prep Time: 15
• Cook Time: 25
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 12g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Keywords: muffins, cranberry, orange, breakfast, easy baking, brunch