Cranberry Orange Muffins
A vibrant celebration of seasonal flavors, these Cranberry Orange Muffins offer a moist, tender crumb balanced by the tart burst of fresh cranberries and fragrant orange zest. They are a refreshing, citrusy start to the day that feels both sophisticated and deeply comforting.
Ingredients
- All Purpose Flour: 2 cups
- Granulated Sugar: 1 cup
- Baking Powder: 2 teaspoons
- Salt: 0.5 teaspoons
- Orange Zest: 2 tablespoons
- Fresh Cranberries: 1.5 cups
- Large Egg: 1 unit
- Vegetable Oil: 0.5 cups
- Orange Juice: 0.75 cups
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line a 12 cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, whisk the egg, vegetable oil, orange juice, and orange zest until smooth.
- Create a well in the dry ingredients and pour in the wet mixture, stirring gently until just combined.
- Gently fold in the fresh cranberries, being careful not to overmix the batter.
- Scoop the batter into the prepared muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the tin for five minutes before transferring to a wire rack to cool completely.
Notes
- Toss the Berries: To prevent cranberries from sinking, toss them in a teaspoon of flour before folding them into the batter.
- Do Not Overmix: Stir the batter until just combined to ensure a light, fluffy texture rather than a dense one.
- Room Temperature: Use a room temperature egg to help the batter emulsify more effectively for an even rise.
Find it online: https://dishmio.com/cranberry-orange-muffins/