Amazing Easy Cranberry Orange Muffins
Amazing Easy Cranberry Orange Muffins
Introduction
Welcome to a truly delightful breakfast or snack! Our Amazing Easy Cranberry Orange Muffins are incredibly moist and tender, packed with the vibrant zest of fresh oranges and the delightful tartness of juicy cranberries. This recipe brings a burst of sunshine to your day with minimal effort, perfect for cozy mornings or a treat anytime. Get ready to bake a batch of pure happiness that's sure to become a family favorite!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk (whole or 2%)
- ¼ cup vegetable oil or melted unsalted butter
- 1 tablespoon orange zest (from about 1 large orange)
- ¼ cup fresh orange juice
- 1 cup fresh or frozen cranberries (do not thaw if frozen)
- Optional: 1 tablespoon turbinado sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, lightly beat the egg. Then whisk in the milk, vegetable oil (or melted butter), orange zest, and orange juice until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. A few lumps are okay; be careful not to overmix.
- Gently fold in the cranberries until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If using, sprinkle a little turbinado sugar on top of each muffin for a sparkling crust.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Do Not Overmix: Overmixing develops the gluten in the flour, leading to tough muffins. A few lumps in the batter are perfectly fine and even desirable for a tender crumb!
- Fresh is Best for Zest: For the most vibrant citrus flavor, always use fresh orange zest. The oils in the zest provide a much stronger aroma and taste than bottled extracts.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Nutrition Facts (per serving)
- Calories: 200 kcal
- Protein: 4g
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 15g
Frequently Asked Questions
- Q: Can I use dried cranberries instead? A: Yes, you can substitute dried cranberries. For a softer texture and to prevent them from sinking, you might rehydrate them in warm water or orange juice for about 15 minutes before draining and adding them to the batter.
- Q: My muffins didn't rise properly. What went wrong? A: The most common reasons for muffins not rising are expired baking powder (always check the date!), overmixing the batter (which prevents proper aeration), or opening the oven door too early during baking, causing a drop in temperature.
- Q: How can I make these muffins gluten-free? A: You can often substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your chosen blend contains xanthan gum, or add ¼ teaspoon per cup of flour if it doesn't, to help with structure.