Description
Cranberry Orange Muffins are tender, moist muffins packed with juicy cranberries and fragrant orange zest, delivering a perfectly balanced sweet-tart flavor in every bite.
Ingredients
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2 cups all-purpose flour
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¾ cup sugar
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2 tsp baking powder
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½ tsp salt
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Zest of 1 large orange
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2 eggs
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¾ cup milk or orange juice
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⅓ cup vegetable oil or melted butter
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1 tsp vanilla extract
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1¼ cups fresh or dried cranberries (chopped if large)
Optional topping
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2 tbsp coarse sugar or orange glaze
Instructions
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Preheat oven to 190°C (375°F). Line a muffin tin with paper liners.
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In a bowl, whisk flour, sugar, baking powder, salt, and orange zest.
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In another bowl, mix eggs, milk (or orange juice), oil, and vanilla until smooth.
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Add wet ingredients to dry ingredients and stir just until combined.
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Gently fold in cranberries.
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Divide batter evenly among muffin cups.
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Sprinkle tops with coarse sugar if using.
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Bake 18–22 minutes until lightly golden and a toothpick comes out clean.
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Cool slightly before serving.
Notes
Toss cranberries with a little flour to prevent sinking.
Orange juice adds extra citrus punch if used instead of milk.
Muffins keep well at room temperature for 2 days or freeze beautifully.