Cranberry Orange Muffins
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Cranberry Orange Muffins
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These cranberry orange muffins are a quick and versatile recipe using fresh or frozen cranberries. Ready in just 45 minutes for a tasty breakfast or treat!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest about 1 full orange zest
- ½ teaspoon cinnamon
- ½ cup vegetable oil
- 2 medium eggs
- ½ cup milk
- ¼ cup orange juice
- 2 teaspoons vanilla extract
- 1½ cups cranberries fresh or frozen
Instructions
- Preheat your oven to 400°F and prepare a 10 to 12 muffin tray lined with paper liner or silicone muffin cups.
- Bring the eggs out of the fridge to allow them to come to room temperature. Zest the oranges into a small bowl and squeeze ¼ cup of the orange juice.
- In a large bowl, sift together flour, baking powder, and salt.
- In a separate bowl, mix sugar and orange zest until evenly combined, resembling wet sand. Whisk in cinnamon, vegetable oil, milk, eggs, orange juice, and vanilla until thoroughly mixed.
- Combine the sugar mixture with the flour mixture, stirring just until no flour streaks remain.
- Gently fold in the cranberries. Divide the batter among the muffin cups and, if desired, sprinkle with additional sugar.
- Bake for 25 minutes or until the tops are golden brown, and a toothpick inserted into the center comes out clean with a few crumbs. Baking time for frozen cranberries might be slightly longer.
- Allow the muffins to cool in the pan for a few minutes before removing and serving.
Notes
- If possible, use fresh cranberries. If using frozen cranberries, make sure they're not clumped together; this ensures even distribution in the batter.
- Make sure to zest only the orange part, avoiding the bitter white pith.
- Allowing eggs to come to room temperature before incorporating them into the batter leads to a fluffier texture.
- Gently fold in the cranberries at the end of mixing to avoid overworking the batter. Overmixing can result in a denser texture.
- If possible, use fresh cranberries. If using frozen cranberries, make sure they're not clumped together; this ensures even distribution in the batter.
- Make sure to zest only the orange part, avoiding the bitter white pith.
- Allowing eggs to come to room temperature before incorporating them into the batter leads to a fluffier texture.
- Gently fold in the cranberries at the end of mixing to avoid overworking the batter. Overmixing can result in a denser texture.
Nutrition Information
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Calories
248kcal
(12%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
183mg
(8%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
76IU
(2%)
Vitamin C
5mg
(6%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 183mg | 8% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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