Perfect Homemade Cranberry Orange Muffins
Perfect Homemade Cranberry Orange Muffins
Introduction
There's nothing quite like the aroma of freshly baked muffins filling your kitchen, and these Perfect Homemade Cranberry Orange Muffins are a true delight. Light, fluffy, and incredibly moist, each bite offers a wonderful burst of tart cranberries perfectly complemented by the bright, zesty notes of fresh orange. Whether you're looking for a vibrant breakfast treat, a satisfying snack, or a delightful addition to your brunch spread, this recipe delivers a bakery-quality experience right at home. Get ready to bake some sunshine!
Ingredients
- 2 cups (240g) all-purpose flour
- ¾ cup (150g) granulated sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¾ cup (180ml) milk, room temperature
- ½ cup (120ml) vegetable oil or melted unsalted butter
- 2 tablespoons fresh orange zest (from about 1-2 oranges)
- ¼ cup (60ml) fresh orange juice
- 1 ½ cups fresh or frozen cranberries
Instructions
- Preheat Oven & Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease it thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ¾ cup granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, milk, vegetable oil (or melted butter), orange zest, and orange juice until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are perfectly fine.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries until evenly distributed throughout the batter. If using frozen cranberries, there is no need to thaw them first.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle the remaining 1 tablespoon of granulated sugar over the tops of the muffins.
- Bake: Bake for 18-22 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Do Not Overmix: This is the golden rule for muffins! Overmixing develops the gluten too much, resulting in tough, dense muffins. Mix until just combined; a few lumps are perfectly fine and even desired for a tender crumb.
- Room Temperature Ingredients: Using room temperature egg and milk helps them incorporate more smoothly into the batter, leading to a more even texture in your final muffins.
- Fresh vs. Frozen Cranberries: Both work beautifully. If using frozen, there's no need to thaw them first. You can toss them lightly in a tablespoon of flour before adding to the batter to help prevent them from sinking to the bottom.
- Zest Smart: When zesting your orange, make sure to only get the brightly colored outer layer (the zest) and avoid the white pith underneath, which can be bitter.
- High Initial Heat: Baking muffins at a slightly higher temperature initially often helps them rise beautifully, creating that desirable domed top.
Nutrition Facts (per serving)
- Calories: 250
- Protein: 4g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Sugars: 18g
- Sodium: 200mg
Frequently Asked Questions
- Q: Can I use dried cranberries instead? A: Yes, you can! For best results, rehydrate them first by soaking them in warm orange juice or water for about 15-20 minutes, then drain thoroughly before adding to the batter. The texture will be different from fresh cranberries, but still delicious.
- Q: How long do these muffins last? A: Stored in an airtight container at room temperature, these muffins are best enjoyed within 2-3 days. For longer storage, you can freeze them for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- Q: Can I make these dairy-free? A: Absolutely! Substitute the regular milk with an unsweetened non-dairy alternative like almond milk, soy milk, or oat milk. Ensure any butter used is also dairy-free if you opt for butter over oil.
- Q: What if I don't have fresh oranges? A: While fresh zest and juice provide the best flavor, you can substitute the orange juice with store-bought, 100% pure orange juice. For the zest, you can omit it, but the muffins will lose some of their signature brightness. A very small amount of orange extract (¼ teaspoon) could be used in a pinch, but zest is always preferred.