Cranberry Orange Muffins
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
12
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Calories
164 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Cranberry Orange Muffins
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Full of natural orange flavor and fresh tart juicy cranberries, these perfectly sweetened Cranberry Orange Muffins are delicious! They are super moist with a tender crumb texture and the perfect way to start your day!
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Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon orange zest
- ½ cup vegetable oil
- ½ cup milk
- ¼ cup orange juice
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1½ cups cranberries fresh or frozen
Instructions
- Preheat the oven to 350°F. Spray a muffin pan generously with cooking spray.
- In a large bowl combine the flour, salt, baking powder and orange zest together.
- In another medium size bowl, whisk together the vegetable oil, milk, orange juice, eggs, granulated sugar, brown sugar and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture and mix using a spatula until well incorporated. Do not over-mix.
- Toss the cranberries with a teaspoon of flour then gently fold them into the batter.
- Fill the muffin cups with the muffin mixture. I find this easier using an ice cream scoop, this way each muffin cup gets the same amount of batter.
- If you like, you can top each muffin with a couple more cranberries and sprinkle with some brown sugar.
- Transfer the muffin pan to the oven and bake for 20-25 minutes or until muffins are golden.
- Let them cool for 5 minutes in the muffin pan, then transfer them to a wire rack to finish cooling.
Equipments used:
Notes
- The muffins will definitely stick if you do not do a good job greasing your pan. You can also use oil to grease it if you prefer.
- When combining the wet and dry ingredients it’s important to gently fold them together. Having lumps in the batter is normal.
- For the best flavor use fresh cranberries. Yes, you can use frozen, but fresh is always better. The same goes for the orange juice.
- Spray the pan well. The muffins will definitely stick if you do not do a good job greasing your pan. You can also use oil to grease it if you prefer.
- Don’t overmix the batter. When combining the wet and dry ingredients it’s important to gently fold them together. Having lumps in the batter is normal.
- Use fresh fruit. For the best flavor use fresh cranberries. Yes, you can use frozen, but fresh is always better. The same goes for the orange juice.
- Leftovers can be stored in an airtight container for about 2 to 3 days at room temperature or for about a week in the fridge. If you want to reheat them, just put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
- You can also freeze the muffins for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating or reheating.
Nutrition Information
Show Details
Serving
1muffin
Calories
164kcal
(8%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
Cholesterol
32mg
(11%)
Sodium
117mg
(5%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
67IU
(1%)
Vitamin C
3mg
(3%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 164kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 32mg | 11% |
| Sodium | 117mg | 5% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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