Cranberry Orange Muffins
Cranberry Orange Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon orange zest, from 1 large orange
- 1 1/2 cups fresh cranberries, rinsed and dried
- 1 tablespoon all-purpose flour, for tossing cranberries
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease and flour the cups.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk the large egg, buttermilk, melted and cooled unsalted butter, and orange zest until smooth.
⏱️ 3 min
- 4
Add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
In a small bowl, toss the fresh cranberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 1 min
- 6
Gently fold the floured cranberries into the muffin batter.
⏱️ 1 min
- 7
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 8
Bake for 18-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The exact baking time will depend on your oven.
⏱️ 25 min•🌡️ 400
- 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cranberry Orange Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon orange zest, from 1 large orange
- 1 1/2 cups fresh cranberries, rinsed and dried
- 1 tablespoon all-purpose flour, for tossing cranberries
Instructions
- 1
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease and flour the cups.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk the large egg, buttermilk, melted and cooled unsalted butter, and orange zest until smooth.
⏱️ 3 min - 4
Add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
In a small bowl, toss the fresh cranberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the muffins.
⏱️ 1 min - 6
Gently fold the floured cranberries into the muffin batter.
⏱️ 1 min - 7
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
⏱️ 3 min - 8
Bake for 18-25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean. The exact baking time will depend on your oven.
⏱️ 25 min•🌡️ 400 - 9
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min