Description
Whip up these quick cranberry orange muffins when your breakfast craving hits, and savor the tangy-sweet combo that’ll wake up your morning taste buds. Fresh cranberries and zesty orange create a delightful morning treat perfect for grabbing on your way out the door.
Ingredients
Scale
Main Ingredients:
- 2 large Eggs
- 1 cup Fresh cranberries
- 2 cups All-purpose flour
Wet Ingredients:
- ½ cup Milk
- ⅓ cup Vegetable oil
- 1 tablespoon Orange zest
Dry Ingredients:
- ¾ cup Granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Salt
Instructions
- Crank your oven to a toasty 375F and prepare a 12-cup muffin tin with paper liners or a quick spray of cooking oil.
- Grab a large mixing bowl and whisk together 2 cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon fresh orange zest until perfectly blended.
- In a separate bowl, crack 2 large eggs and beat them until smooth. Pour in ½ cup milk and ⅓ cup vegetable oil, then whisk until the mixture looks completely uniform.
- Create a small well in your dry ingredients and pour the wet mixture right into the center. Gently fold everything together using a spatula, stopping just when the ingredients are combined.
- Toss 1 cup fresh cranberries into the batter and fold them in carefully, making sure they’re evenly distributed without overmixing.
- Scoop the batter into each muffin cup, filling them about two-thirds full to allow room for rising during baking.
- Slide the muffin tin into the preheated 375F oven and bake for exactly 18-20 minutes, checking that the tops turn golden and a toothpick inserted comes out clean.
- Remove the tin from the oven and let the muffins rest for 5 minutes, then transfer them to a wire rack to cool completely and prevent soggy bottoms.
Notes
- Use room temperature ingredients like eggs and milk to help the muffins rise evenly and create a tender crumb.
- Avoid overmixing the batter, which can make the muffins tough – gently fold until ingredients are just combined.
- Fresh or frozen cranberries work great, but if using frozen, do not thaw them before adding to the batter to prevent color bleeding.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend to keep the same soft texture.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg