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CRANBERRY ORANGE MUFFINS

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Cranberry Orange Muffins are a delightful treat that combines the tartness of cranberries with the bright, citrusy flavor of oranges. These moist and fluffy muffins are perfect for breakfast, brunch, or a snack, especially during the fall and winter months when cranberries are in season

Ingredients

Scale
  • For the Muffins:
    • 2 cups (250g) all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup (115g) unsalted butter, melted and cooled
    • 3/4 cup (150g) granulated sugar
    • 2 large eggs, at room temperature
    • 1/2 cup (120ml) fresh orange juice
    • 1/4 cup (60ml) milk, at room temperature
    • 1 tablespoon orange zest (from about 1 large orange)
    • 1 teaspoon vanilla extract
    • 1 and 1/2 cups (150g) fresh or frozen cranberries, coarsely chopped
  • For the Optional Orange Glaze:
    • 1 cup (120g) confectioners’ sugar
    • 2 tablespoons fresh orange juice
    • 1 teaspoon orange zest

Instructions

  • Preheat Oven:
    • Preheat your oven to 375°F (190°C).
    • Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
  • Prepare Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Prepare Wet Ingredients:
    • In a large bowl, whisk together the melted butter and granulated sugar until well combined.
    • Add the eggs, orange juice, milk, orange zest, and vanilla extract. Whisk until smooth.
  • Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
    • Be careful not to overmix; it’s okay if there are a few lumps.
  • Fold in Cranberries:
    • Gently fold the chopped cranberries into the batter until evenly distributed.
  • Fill Muffin Tin:
    • Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  • Bake:
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Optional Orange Glaze:
    • In a small bowl, whisk together the confectioners’ sugar, orange juice, and orange zest until smooth.
    • Drizzle the glaze over the cooled muffins before serving.

Notes

  • Cranberries: If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freezing: These muffins freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Find it online: https://recipe.newsvks.com/cranberry-orange-muffins/