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Cranberry Orange Muffins

Deliciously sweet and tart, these Cranberry Orange Muffins are perfect for breakfast, brunch, or a snack, filling your home with a fragrant citrus aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Muffin Batter Ingredients
  • 2 ¼ cups all-purpose flour Can substitute with whole wheat flour for added fiber.
  • ½ cup granulated sugar Can substitute with coconut sugar or a sugar substitute.
  • ¼ cup light brown sugar
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ¼ cup orange juice
  • ¾ cup buttermilk Can substitute with regular milk plus vinegar or lemon juice.
  • 6 tablespoons vegetable oil Can replace with unsweetened applesauce to reduce fat.
  • 1 zest orange Provides the delightful citrus aroma.
  • 1 cup roughly chopped fresh cranberries Frozen cranberries can be used if thawed and drained.
  • Coarse sugar for topping For added texture on top.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line 12 standard muffin cups with paper liners or spray with nonstick cooking spray.
  2. In a small bowl, add the orange zest and granulated sugar. Use your fingertips to mix them until the sugar is moistened and fragrant. Stir in the chopped cranberries and set aside.
  3. In a large bowl, combine the all-purpose flour, brown sugar, baking soda, and salt.
  4. In another bowl, whisk together the egg, orange juice, buttermilk, and vegetable oil.
  5. Create a small well in the dry ingredients, then pour the wet ingredients into the well. Stir just to combine, being careful not to overmix. Gently fold in the cranberries and their fragrant sugar mixture.
  6. Divide the batter evenly into the prepared muffin wells using a large cookie scoop.
  7. Sprinkle the tops with coarse sugar for added crunch.
Baking
  1. Bake at 425°F for 10 minutes.
  2. Keeping the oven door closed, reduce the temperature to 350°F (175°C) and continue baking for an additional 6-7 minutes until the tops are golden brown and a toothpick inserted comes out clean.
  3. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Notes

To freeze muffins, wrap individual portions in plastic wrap and place in an airtight container or freezer bag. Reheat in the microwave for 15-20 seconds or in the oven at 350°F for about 5 minutes.