Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup vegetable oil or melted butter
- ¾ cup milk
- 2 large eggs
- Zest of 1 orange
- ¼ cup fresh orange juice
Other
- 1 cup fresh or frozen cranberries
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil or melted butter, milk, eggs, orange zest, and fresh orange juice until smooth and blended.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender.
- Fold in Cranberries: Gently fold in the cranberries, evenly distributing them throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool slightly in the tin before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- Toss cranberries in a little flour before adding to the batter to prevent them from sinking to the bottom of the muffins.
- Frozen cranberries can be used directly without thawing.
- For extra sweetness, consider drizzling an optional orange glaze made from powdered sugar and orange juice over the cooled muffins.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
