Description
A recipe for moist and flavorful Cranberry Orange Muffins, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large egg, lightly beaten
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (do not thaw if frozen)
- Zest of 1 large orange
- Optional: 1/4 cup turbinado sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the cranberries.
- Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops with turbinado sugar.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not thaw frozen cranberries before adding them to the batter.
- Be careful not to overmix the batter; a slightly lumpy texture is desired for tender muffins.
- Turbinado sugar adds a nice crunch and subtle caramel flavor to the top.