Description
Deliciously moist and flavorful orange cranberry muffins, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup orange juice (freshly squeezed preferred)
- 1 tablespoon orange zest (from about 1 orange)
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the orange juice, orange zest, and cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of ground ginger to the dry ingredients.
- If using fresh cranberries, you can chop them in half if they are very large.
- These muffins freeze well. Store in an airtight container for up to 3 months.
- For a sweeter topping, you can sprinkle a little turbinado sugar on top of the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American