These cranberry orange muffins are a delightful combination of tart cranberries and zesty orange, creating a bright and refreshing treat. Perfect for breakfast or as a snack, they offer a moist, fluffy texture that balances sweetness with a hint of citrus, making them an uplifting choice for any time of the day!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 cup fresh or frozen cranberries, chopped
- 1/4 cup fresh orange juice
- Optional: coarse sugar for topping
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
3. In a separate bowl, combine the melted butter, eggs, buttermilk, and orange juice. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. If desired, sprinkle a little coarse sugar on top for added sweetness.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy warm or at room temperature, and savor the delightful burst of cranberry and orange in every delicious bite!
Aprile's Kitchen 