Why Make This Recipe
Easy Cranberry Orange Muffins are a delightful treat that bring warmth and joy to any cozy weeknight. They are simple to make from scratch and perfect for anyone who loves the fresh taste of cranberries combined with zesty orange. Baking these muffins fills your kitchen with a lovely aroma, making it hard to resist enjoying them right out of the oven.
How to Make Easy Cranberry Orange Muffins
Ingredients:
- 2 cups All-Purpose Flour (Provides structure and stability.)
- 2 teaspoons Baking Powder (Acts as a leavening agent.)
- 1/2 teaspoon Salt (Enhances overall flavor.)
- 3/4 cup Granulated Sugar (Adds sweetness and texture.)
- 1/2 cup Unsalted Butter (Melted for richness and moisture.)
- 2 large Eggs (Bind ingredients together.)
- 1/2 cup Whole Milk (Adds moisture and tenderness.)
- 1 cup Fresh Cranberries (Provides tartness and color.)
- 1 zest Orange Zest (Infuses muffins with citrus aroma.)
- 1/4 cup Fresh Orange Juice (Adds moisture and citrus flavor.)
Directions:
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large mixing bowl, sift together the flour, baking powder, and salt.
- In another bowl, whisk together the sugar and melted butter until combined.
- Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition.
- Pour in the milk, orange juice, and orange zest, stirring until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh cranberries.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
How to Serve Easy Cranberry Orange Muffins
These muffins are great served warm with a pat of butter or alongside a cup of tea or coffee. They make for a perfect breakfast item, snack, or even a dessert. Try pairing them with whipped cream or a drizzle of glaze for an added treat!
How to Store Easy Cranberry Orange Muffins
Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. Simply wrap each muffin in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer.
Tips to Make Easy Cranberry Orange Muffins
- Be careful not to overmix the batter. This keeps the muffins light and fluffy.
- Use fresh cranberries for the best flavor. If you can’t find fresh ones, frozen cranberries can work too; just don’t thaw them before adding.
- Adjust the sugar according to your taste if you prefer a less sweet muffin.
Variation
For a fun twist, you can add chopped nuts or chocolate chips to the mixture for extra texture and flavor. You might also try using dried cranberries instead of fresh, though this will change the flavor slightly.
FAQs
1. Can I make these muffins without eggs?
Yes, you can substitute eggs with unsweetened applesauce or mashed bananas for a vegan option.
2. Can I use other fruits?
Definitely! You can replace cranberries with blueberries or raspberries for a different flavor.
3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If it has batter on it, bake a few minutes longer.
Easy Cranberry Orange Muffins
- Total Time: 35
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful muffins combining the tartness of cranberries with the zest of orange, perfect for cozy weeknights.
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 2 large Eggs
- 1/2 cup Whole Milk
- 1 cup Fresh Cranberries
- 1 teaspoon Orange Zest
- 1/4 cup Fresh Orange Juice
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare a muffin tin by greasing it or lining it with muffin liners.
- In a large mixing bowl, sift together the flour, baking powder, and salt.
- In another bowl, whisk together the sugar and melted butter until combined.
- Add the eggs one at a time to the butter-sugar mixture, whisking well after each addition.
- Pour in the milk, orange juice, and orange zest, stirring until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh cranberries.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Notes
Serve warm with butter or coffee. Can be frozen for up to three months.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American