Fresh Cranberry Orange Muffins
These Fresh Cranberry Orange Muffins are a delightful treat bursting with tart cranberries and refreshing orange flavors, perfect for breakfast or snacks.
Servings: 12 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cups buttermilk Can substitute with milk mixed with lemon juice or vinegar.
- 0.25 cups orange juice
- 1 large egg
- 0.25 cups vegetable oil
- 1 tablespoon orange zest
Add-ins
- 1 cup fresh cranberries, chopped Frozen cranberries can be used without thawing.
- 0.25 cups pecans, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, orange juice, egg, and orange zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix!
- Gently fold in the chopped cranberries and pecans.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
- Bake in the oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Enjoy these muffins warm with butter or honey. For a sweet touch, add powdered sugar on top. Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Consider adding a pinch of cinnamon or nutmeg for extra flavor.