Description
Delicious and moist cranberry orange muffins perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup buttermilk
- 1 tablespoon orange zest (about 1 orange)
- 1 cup fresh or frozen cranberries, chopped
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, egg, buttermilk, orange zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chopped cranberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, consider adding a sprinkle of coarse sugar on top before baking.
- You can substitute the cranberries with blueberries or chopped apples for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg