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Delicious Orange and Cranberry Muffins
Awaken your senses with these vibrant Orange and Cranberry Muffins, where the sweet citrus notes of fresh orange juice and zest harmonize perfectly with the tartness of dried cranberries. These muffins are not only a delightful breakfast treat but also make for a fantastic snack throughout the day. Each bite offers a burst of flavor, reminiscent of lazy Sunday mornings and cozy gatherings. Perfectly tender and fluffy, they're sure to become a favorite in your household!
Ingredients
- All-purpose flour
- 2 cups
- Dried cranberries
- 1 cup
- Milk
- 1/2 cup
- Fresh orange juice
- 1/2 cup
- Orange zest
- 1 tablespoon
- Egg
- 1, large
- Granulated sugar
- 3/4 cup
- Unsalted butter
- 1/2 cup, melted
- Salt
- 1/2 teaspoon
- Baking powder
- 2 teaspoons
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter and granulated sugar until the mixture is smooth and creamy.
- Add the egg, orange zest, fresh orange juice, and milk to the butter mixture. Mix until thoroughly combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the dried cranberries until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- You can substitute half of the dried cranberries with chopped walnuts or pecans for added texture.
- These muffins freeze well; simply wrap them tightly in plastic wrap and store in an airtight container.
Dietary Information
Servings: 12 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 20 minutes Calories: 180 Fat: 7g Carbs: 26g Protein: 3g Sodium: 150mg Sugar: 10g
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