Super Cranberry Orange Muffins
Delicious muffins bursting with fresh cranberries and zesty orange, perfect for breakfast or snacks.
Servings: 12 muffins
Calories: 200kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 orange zest and juice
- 2 eggs lightly beaten
- 1/2 cup granulated sugar (100g)
- 1/4 cup brown sugar (light or dark) (50g)
- 1/4 cup oil (neutral-tasting or olive oil) (60ml)
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups cranberries (6 ounces, coarsely chopped)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with parchment paper cupcake liners.
- In a medium mixing bowl, combine the flour, baking powder, and salt.
- Zest the orange and stir it gently into the flour mixture. Set this mixture aside.
- Juice the orange, reserving 1/2 cup (120ml) for your recipe.
Mixing
- In a large mixing bowl, beat the eggs, then add the 1/2 cup of orange juice, granulated sugar, brown sugar, oil, and vanilla. Stir until combined.
- Add the flour mixture to the wet ingredients, mixing until everything is partially combined. Fold in most of the chopped cranberries, reserving a handful for the tops of the muffins.
Baking
- Scoop about 2 heaping tablespoons of the batter into each muffin cup, then top with the reserved cranberry pieces.
- Bake for 25 minutes or until the muffins are golden brown and a toothpick comes out clean when inserted into the center.
- Serve warm or at room temperature and enjoy!
Notes
These muffins are best enjoyed fresh out of the oven, but they store well too! Serve them straight from the oven alongside a pat of butter. You can also pair with a hot cup of coffee or a refreshing glass of orange juice. Add nuts for extra crunch, if desired.