These Amazing Cranberry Orange Muffins are bursting with flavor and are perfect for breakfast or a snack. The secret trick ensures they stay moist and delicious!
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 cup fresh or frozen cranberries, chopped
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup orange juice (freshly squeezed if possible)
1 tablespoon orange zest
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine the flour, chopped cranberries, sugar, baking powder, baking soda, and salt. Stir until well mixed.
In another bowl, whisk together the melted butter, orange juice, orange zest, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Here’s the secret trick: let the batter rest for 10 minutes before scooping it into the muffin tin. This helps the muffins rise beautifully!
Fill each muffin cup about 2/3 full with the batter.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a twist, try adding 1/2 cup of chopped walnuts or pecans for added crunch.
You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option.