If you’re looking for a way to spice up your breakfast routine, look no further than these cranberry orange muffins. They’re easy to make, delicious to eat, and full of flavor and nutrition. Plus, they’re perfect for any season, whether you want to cozy up with a warm muffin on a chilly morning or enjoy a refreshing bite on a sunny day.
These muffins are made with simple ingredients that you probably already have in your pantry. All you need is some flour, sugar, baking powder, salt, baking soda, butter, orange juice, orange zest, egg, vanilla extract, and cranberries. You can use fresh or frozen cranberries, depending on what you have on hand. The secret to these muffins is the combination of orange juice and zest, which gives them a zesty and tangy flavor that complements the sweetness of the sugar and the tartness of the cranberries.
The best part about these muffins is how easy they are to whip up. You don’t need any fancy equipment or skills to make them. Just mix the dry ingredients in one bowl and the wet ingredients in another. Then combine them and fold in the cranberries. Spoon the batter into a muffin pan and bake for 18 to 20 minutes. Voila! You have a batch of scrumptious muffins that will make your mouth water.
These muffins are great for breakfast, brunch, snack time, or dessert. You can serve them warm or at room temperature, with butter, jam, or cream cheese if you like. You can also store them in an airtight container for up to 3 days or freeze them for up to 3 months. They’re ideal for busy mornings when you need a quick and satisfying bite or for lazy weekends when you want to treat yourself to something special.
So what are you waiting for? Grab your ingredients and get baking. These cranberry orange muffins are a burst of flavor in every bite. You won’t regret making them. Trust me, they’re a game-changer.
Steps
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1
Done
10 min
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Preheat the oven and prepare the muffin panPreheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Alternatively, you can spray the pan with cooking spray or grease it lightly with butter. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda until well combined. Set aside. |
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2
Done
15 min
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Make the batterIn a medium bowl, whisk together the melted butter, orange juice, orange zest, egg and vanilla extract until smooth and well blended. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a rubber spatula or a wooden spoon until just moistened. Do not overmix. Fold in the chopped cranberries. |
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3
Done
10 min
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Fill the muffin cups and bakeUsing a large spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling them about three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly in the pan before transferring them to a wire rack to cool completely. |
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4
Done
5 min
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Enjoy your muffinsServe your cranberry orange muffins warm or at room temperature, with butter, jam or cream cheese if desired. You can also store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. |
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5
Done
5 min
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Enjoy your muffinsServe your cranberry orange muffins warm or at room temperature, with butter, jam or cream cheese if desired. You can also store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. |
One Comment Hide Comments
I’m thoroughly enjoying this recipe. It’s a true delight.