Cranberry Orange Muffins
These cranberry orange muffins are a delightful treat that combines the tartness of cranberries with the bright, zesty flavor of fresh oranges. Perfect for breakfast, brunch, or as a snack, these muffins are moist, fluffy, and bursting with flavor. Easy to make and sure to impress, they’ll fill your kitchen with an irresistible aroma. Get ready to enjoy a bite of sunshine with every muffin!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
- Juice of 1 orange
Servings and Cooking Time
This recipe makes 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 190 calories, 6g fat, 30g carbohydrates, 2g protein, and 1g fiber. This is based on a standard muffin size, making it a great option for a balanced snack.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then add the buttermilk, oil, vanilla extract, orange zest, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the cranberries, being careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Let cool completely before serving, or enjoy warm.
- Store any leftovers in an airtight container at room temperature.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, Greek yogurt can replace buttermilk, and you can use dried cranberries if fresh ones aren’t available.
Serving and Pairings
These muffins pair wonderfully with butter, cream cheese, or a drizzle of honey. They also complement a cup of coffee or tea, making them perfect for a cozy breakfast or afternoon snack.
Storage and Reheating
Store cranberry orange muffins in an airtight container at room temperature for up to 3 days. For longer storage, they can be individually wrapped and frozen for up to 3 months. To reheat, simply microwave for 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to tough muffins.
- Not preheating the oven can affect the rise.
- Using stale baking powder or baking soda will prevent proper leavening.
- Skipping the paper liners can make muffins stick to the pan.
- Not measuring ingredients accurately can alter the texture.
Helpful Tips
- Use fresh cranberries for the best flavor.
- Let muffins cool completely for easier storage.
- Experiment with adding nuts for extra crunch.
- Try a sprinkle of sugar on top before baking for a sweet crust.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work well in this recipe. Just add them directly to the batter without thawing.
How do I make these muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that it includes xanthan gum for better texture.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans can add a nice crunch and flavor to the muffins.
How can I make these muffins sweeter?
If you prefer sweeter muffins, you can increase the sugar by ¼ cup or add a bit of honey to the batter.
Can I make mini muffins instead?
Yes, you can use a mini muffin tin and adjust the baking time to 12-15 minutes for mini muffins.
Conclusion
Cranberry orange muffins are a delightful way to enjoy the sweet and tart flavors of these two ingredients. Perfect for any occasion, they are not only easy to make but also deliciously satisfying. Enjoy them fresh from the oven or as a snack throughout the week!
Cranberry Orange Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then add the buttermilk, oil, vanilla extract, orange zest, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the cranberries, being careful not to overmix the batter.
- Divide the batter evenly among the muffin cups, filling them about ¾ full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Let cool completely before serving, or enjoy warm.
- Store any leftovers in an airtight container at room temperature.