Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
The muffins begin by creaming softened butter with granulated sugar, then incorporating eggs and vanilla for a smooth base. Milk and grated orange zest add moisture and a subtle citrus flavor. The dry ingredients include all-purpose flour, baking powder, and salt, which are combined and folded into the wet mixture.
Fresh cranberries are tossed with a bit of flour to prevent sinking and evenly distributed through the batter. The batter is portioned into a greased or lined muffin tin, topped with raw or granulated sugar, then baked first at 400°F for 5 minutes to promote rising, and then at 375°F for 17 to 25 minutes until golden and cooked through.
The muffins have a soft crumb with noticeable orange scent and a burst of tartness from cranberries. The sugar crust adds a slight texture contrast on top. They are ideal for breakfast or as a snack with coffee or tea.
Using salted butter is suitable, and any milk type including nondairy works in this recipe. The sugar topping is optional but enhances texture and appearance.
Ingredients
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 2 egg large
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1 tablespoon orange zest grated
- 2 cups all-purpose flour divided, + 1 Tablespoon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberries fresh
- 1-2 tablespoons raw sugar or granulated sugar
Instructions
- Preheat oven to 400 F. Grease or line a 12-cup muffin tin. If you grease the pan, be sure to grease the entire muffin tin as tops may rise out of the cup. Set aside.
- In a large bowl, beat together butter and sugar until well-combined.
- Mix in eggs and vanilla until combined.
- Add milk and orange zest, and mix until incorporated.
- Stir in 2 cups flour, baking powder, and salt.
- In a small bowl, toss together cranberries and 1 tablespoon flour.
- Fold in cranberries.
- Divide batter among prepared muffin cups, and sprinkle tops with sugar.
- Bake 5 minutes.
- Without taking the muffins out, decrease oven temperature to 375F.
- Continue baking for an additional 17-25 minutes, or until muffins are golden brown.
- Let cool in pan for 5-10 minutes before removing.
Notes
- Salted butter is used here, but unsalted butter with a pinch of salt can be substituted.
- Any milk variety from skim to whole or nondairy alternatives can be used without altering the recipe.
- The raw sugar topping is optional but adds a pleasant crunch and visual appeal to the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 214kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 163mg | 7% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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