Cranberry Orange Muffins
User Reviews
4.7
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
31 mins
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Servings
12 muffins
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Course
Breakfast
Cranberry Orange Muffins
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Bursting with tart, fresh cranberries and sweet orange, cranberry orange muffins are special enough for a holiday weekend breakfast but easy enough to make any day of the week.
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Ingredients
- Zest of 1 orange
- ½ cup granulated sugar
- 1 cup roughly chopped fresh cranberries
- 2 ¼ cups all-purpose flour
- ¼ cup light brown sugar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup orange juice
- ¾ cup buttermilk
- 6 tablespoons vegetable oil
- coarse sugar for topping
Instructions
- Preheat oven to 425°F. Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
- In a small bowl, add the orange zest and granulated sugar. Mix the two together with your fingertips until the sugar is moistened and fragrant. Stir in the cranberries; set aside.
- In a large bowl, combine flour, brown sugar, baking soda and salt. In another bowl, combine the egg, orange juice, buttermilk and oil. Create a small well in the dry ingredients, pouring the wet ingredients into the well and stirring just to combine. Fold in cranberries and their sugar.
- Divide batter evenly into the prepared muffin wells using a large (3 tablespoons) cookie scoop. Sprinkle the tops with coarse sugar.
- Bake at 425°F for 10 minutes. Leaving the oven door closed, set the oven temperature to 350°F and continue to bake for another 6-7 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for about 5 minutes before removing them to a wire rack to finish cooling.
Notes
- My favorite coarse sugar for topping muffins and quick breads is Sugar in the Raw Turbinado Cane Sugar.
- If using frozen cranberries, do not thaw them before roughly chopping them.
- Substitutions:
- You may substitute the vegetable oil for any neutral-flavored oil, such as avocado oil.
- For a dairy-free version, make a buttermilk substitute using dairy-free milk.
- For a vegan version, substitute the buttermilk as noted above and swap the egg for a flax egg (1 tablespoon ground flax + 3 tablespoons water, allow to thicken for 5 minutes).
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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