Sweet Orange Cranberry Muffins are a delightful treat that perfectly blend the tartness of cranberries with the zesty sweetness of oranges. Ideal for breakfast or a midday snack, these muffins are not only delicious but also easy to make. Whether you’re hosting a brunch or simply craving a sweet bite, this recipe will surely impress your family and friends. With a burst of flavor in every bite, let’s dive into this simple yet scrumptious recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, chopped
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until well combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, orange zest, and orange juice until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Add Cranberries: Fold in the chopped cranberries until evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
Can I use frozen cranberries for this recipe?
Yes, you can use frozen cranberries. Just make sure to chop them and do not thaw them before adding them to the batter.
How can I make these muffins healthier?
You can substitute whole wheat flour for half of the all-purpose flour and use a sugar substitute if desired. Additionally, you can reduce the amount of sugar used in the recipe.
What can I substitute for milk in this recipe?
You can use almond milk, soy milk, or any other non-dairy milk as a substitute for regular milk.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage.
Can I add nuts or other fruits to the muffins?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or substitute cranberries with blueberries or chopped apples for a different flavor.