Cranberry Orange Muffins

Short Description

Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, making them a perfect breakfast or snack. These moist and fluffy muffins are lightly sweetened and have a delightful balance of tangy and sweet flavors.

Why You’ll Love This Recipe

• Bright and refreshing citrus flavor
• Perfectly moist and tender texture
• Great for breakfast, brunch, or a snack
• Easy to make with simple ingredients
• Freezer-friendly for meal prep

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Unsalted butter (melted)
• Eggs
• Fresh orange juice
• Orange zest
• Buttermilk
• Vanilla extract
• Fresh or dried cranberries
• Coarse sugar (optional for topping)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
2. Prepare Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, whisk together melted butter, sugar, eggs, orange juice, zest, buttermilk, and vanilla extract until combined.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Add Cranberries: Gently fold in the cranberries.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each about ¾ full.
7. Top & Bake: Sprinkle with coarse sugar if desired, then bake for 18-22 minutes until golden and a toothpick inserted comes out clean.
8. Cool & Serve: Allow to cool slightly before serving.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Bake Time: 18-22 minutes
• Total Time: 30-35 minutes

Variations

• Nutty Addition: Fold in chopped pecans or walnuts for extra texture.
• Glaze Option: Drizzle with an orange glaze for added sweetness.
• Chocolate Twist: Add white chocolate chips for a decadent touch.
• Dairy-Free Option: Use almond milk and coconut oil instead of buttermilk and butter.
• Whole Wheat Version: Swap half of the flour for whole wheat flour.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days.
• Refrigeration: Store in the fridge for up to a week.
• Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes.

FAQs

Can I use frozen cranberries?

Yes! Use them straight from the freezer without thawing to prevent excess moisture.

How do I get a stronger orange flavor?

Use extra zest or a bit of orange extract for a bolder citrus taste.

Can I make mini muffins?

Yes! Adjust the baking time to 10-12 minutes.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a substitute.

How do I prevent dry muffins?

Avoid overmixing the batter and measure ingredients accurately.

Can I reduce the sugar?

Yes, but keep in mind it will slightly alter the texture and flavor balance.

Can I use dried cranberries instead of fresh?

Yes! Soak them in warm water for 10 minutes to soften before using.

What’s the best way to zest an orange?

Use a microplane or fine grater, avoiding the bitter white pith.

Can I make these muffins gluten-free?

Yes! Use a 1:1 gluten-free flour substitute.

Can I add a crumb topping?

Absolutely! Mix butter, flour, brown sugar, and cinnamon for a streusel topping.

Conclusion

Cranberry Orange Muffins are a delightful and easy-to-make treat packed with citrusy brightness and juicy cranberries. Whether enjoyed for breakfast or as a snack, they’re sure to become a favorite in your home!

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