Description
Delightful muffins bursting with sweet and tart flavors, perfect for breakfast, brunch, or a snack.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until fluffy and well combined.
- 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.
- Incorporate the milk, vegetable oil, orange juice, eggs, and vanilla into the sugar mixture, stirring until well combined.
- Gently pour the flour mixture into the wet ingredients and stir until almost combined, leaving some small lumps.
- Carefully fold in the cranberries until evenly distributed.
- Divide the batter among the lined muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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