Cranberry Muffins with Orange (Printable)

Tender, moist muffins featuring tart cranberries and a subtle touch of orange zest.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - Zest of 1 orange

→ Add-ins

11 - 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
12 - 1/2 cup chopped walnuts or pecans (optional)

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, vegetable oil, whole milk, vanilla extract, and orange zest until well combined.
04 - Add the wet ingredients to the dry ingredients. Stir gently until just combined; avoid overmixing.
05 - Gently fold in cranberries and nuts if using.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They balance tart cranberries and sweet orange zest perfectly, like sharing a tasty secret with a close friend
  • The muffins stay moist and tender, making them a favorite breakfast or snack that keeps coming back for more
02 -
  • Do not overmix the batter; some lumps are okay and help keep muffins light and fluffy
  • Leaving the cranberries frozen until folding in prevents them from bleeding too much into the batter
03 -
  • Use fresh orange zest and add it last in the wet ingredients for maximum aroma
  • Gently folding in cranberries keeps them intact and prevents color bleed

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