Cranberry Orange Muffins
User Reviews
4.9
Cranberry Orange Muffins
Description
The Cranberry Orange Muffins combine all-purpose flour, baking powder, and salt with a wet mix of sugar infused with orange zest, vegetable oil, milk, eggs, orange juice, and vanilla extract. The orange zest is worked into the sugar to release oils, enriching flavor. Fresh or frozen cranberries are folded in last, providing bursts of tartness and color.
Baked in a muffin tin lined with paper liners, the muffins develop a golden brown crust with a moist crumb inside. The recipe advises careful mixing to avoid overworking the batter, preserving a tender texture without large holes or density. Baking time is around 25 minutes, with adjustments for frozen fruit.
These muffins suit breakfast, a light dessert, or a tea-time treat. Their combination of citrus and berry flavors offers freshness, while the delicate crumb keeps them satisfying but not heavy.
Practical tips include avoiding electric mixers to prevent overmixing, letting eggs and milk come to room temperature for better batter consistency, and accurately measuring flour to avoid dense muffins. Extra cranberries can be pressed on top before baking for a decorative finish.
Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- orange zest of 1
- ½ cup vegetable oil (120mL)
- ½ cup milk (120mL)
- 2 large egg
- ¼ cup orange juice (60mL)
- 2 teaspoons vanilla extract
- 1½ cups Cranberry 180g, fresh or frozen
Instructions
- Preheat the oven to 400F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, sift together flour, baking powder, and salt.
- In another bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until evenly combined and the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice, and vanilla until well combined.
- Pour the sugar mixture into the flour mixture and stir just until no streaks of flour remain. Fold in the cranberries. Divide the batter among the paper liners. Sprinkle with more sugar, if desired.
- Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. (Bake time may be a few minutes longer if using frozen cranberries.) Let cool for a few minutes in the pan before removing and enjoying.
Notes
- Do not overmix the batter; stir until just combined to keep muffins tender.
- Allow eggs and milk to come to room temperature before mixing.
- Measure flour accurately using a scale or fluff and level method to avoid dense muffins.
- Press a few extra fresh cranberries on top for an attractive finish.
- Check doneness by inserting a toothpick; it should come out clean without wet batter.
- Keep oven door closed during baking to prevent muffins from deflating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 185mg | 8% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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