Description
Delightful cranberry muffins with a balance of sweet and tangy flavors, perfect for breakfast or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup melted butter (unsalted recommended)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or yogurt/milk with vinegar)
- Zest of 1 orange
- 1 ½ cups fresh cranberries (can use frozen)
- Optional topping: ¼ cup sugar + ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted butter, eggs, vanilla extract, buttermilk, and orange zest until combined.
- Pour the wet mixture into the dry ingredients. Stir just until combined; it’s okay if a few lumps remain.
- Gently fold in the cranberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle optional cinnamon-sugar topping if desired.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool on a wire rack before serving.
Notes
Serve warm with butter or cream cheese. Store in an airtight container for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cranberry muffins, breakfast, baking, dessert