Cranberry Orange Breakfast Muffins
Delicious muffins bursting with tart cranberries and refreshing orange zest, perfect for a festive holiday breakfast.
Servings: 12 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1/2 cup sugar (100g)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup orange juice (240ml)
- 1/2 cup unsalted butter, melted (115g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Mix-ins
- 1 cup fresh cranberries, chopped (150g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well.
- In a separate bowl, whisk together the eggs, orange juice, melted butter, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the chopped cranberries gently.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Baking
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
These muffins are best served warm. They can also be enjoyed at room temperature. For extra flavor, consider spreading butter or cream cheese on top. Store leftover muffins in an airtight container for up to three days or freeze for longer storage.