Cranberry Orange Muffins

Bright, zesty, and incredibly moist Cranberry Orange Muffins, perfect for breakfast or a delightful snack.

Prep Time15

Active Time25

Total Time40

Course: Baking

Cuisine: Baking

Keyword: Baking

Yield: 12 muffins

Calories: 250kcal

Materials

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 regular sized, 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 larger bowl, add the granulated sugar and orange zest.
Whisk the sugar and orange zest together for about a minute until combined and fragrant.
Add the milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar mixture.
Stir until all the wet ingredients are well combined.
Pour the flour mixture into the sugar mixture.
Stir until the batter is almost combined; it is okay if there are small lumps of dry ingredients.
Fold in the cranberries gently.
Stir just until the cranberries are evenly distributed throughout the batter.
Divide the batter evenly between the 12 prepared muffin cups.
Bake for 20-25 minutes.
Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Let the muffins cool in the pan for a few minutes before removing them.
Remove muffins from the pan and cool completely on a wire rack.

Notes

Do not overmix the batter for tender muffins.
Use the zest only from the orange part of the peel, avoiding the bitter white pith.
An ice cream scoop helps to evenly divide the batter for consistent muffin sizes.
Store cooled muffins in an airtight container at room temperature for up to 3 days.