Imagine the tantalizing aroma of freshly baked cranberry orange muffins wafting through your kitchen.
You’ve got everything you need: the tangy burst of cranberries, the zest of vibrant oranges, and a symphony of simple ingredients ready to transform.
With each step, precision meets artistry, inviting you to craft these moist delights.
But what’s the secret to achieving that perfect golden hue and irresistible texture? Let’s uncover the magic.
Kitchen Tools Required
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 grater
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 tablespoon orange zest
- 1 cup fresh cranberries, halved
Cook & Prep Time
To efficiently manage your time while preparing and baking Cranberry Orange Muffins, follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and gather all the necessary equipment and ingredients.
- Prep Work (15 minutes)
- Preheat your oven to 375°F (190°C).
- Line the muffin tin with muffin liners.
- Measure and prepare all ingredients: 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter (melted), 2 large eggs, 1 teaspoon vanilla extract, 3/4 cup milk, 1 tablespoon orange zest, and 1 cup fresh cranberries (halved).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium mixing bowl, combine the melted butter, eggs, vanilla extract, and milk.
- Grate the orange zest and halve the cranberries.
- Mixing & Assembly (5 minutes)
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the orange zest and cranberries gently using a spatula.
- Divide the batter evenly among the muffin liners.
- Baking (20 minutes)
- Place the muffin tin in the preheated oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Resting Time (10 minutes)
- Remove the muffins from the oven and let them rest in the pan for 10 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Line the muffin tin with muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium mixing bowl, combine the melted butter, eggs, vanilla extract, and milk.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the orange zest and cranberries gently using a spatula.
Divide the batter evenly among the muffin liners.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins rest in the pan for 10 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Serving Tips
- Spread with Butter: Enjoy the muffins warm with a pat of butter for a rich and creamy addition.
- Pair with Coffee: Serve alongside a cup of freshly brewed coffee for a delightful breakfast or afternoon treat.
- Top with Orange Glaze: Drizzle a simple orange glaze over the muffins for an extra citrusy sweetness.
- Serve with Yogurt: Pair with a dollop of Greek yogurt for a balanced meal that combines tart and creamy textures.
- Accompany with Fresh Fruit: Complement the muffins with a side of fresh fruit for a revitalizing contrast.
Storage
To store Cranberry Orange Muffins, place them in an airtight container at room temperature for up to three days.
For longer storage, freeze them for up to three months.
Freezing
To freeze cranberry orange muffins, wrap them individually in plastic wrap.
Place them in an airtight container.
Store in the freezer.
Thaw at room temperature before serving.
Reheating
To reheat cranberry orange muffins, wrap them in a damp paper towel and microwave for 15-20 seconds.
Alternatively, warm them in an oven at 300°F for 5-10 minutes.
Final Thoughts
Cranberry Orange Muffins are a delightful treat that brings together the tartness of cranberries with the invigorating zest of oranges.
With a preparation time of just 15 minutes and a baking time of 20 minutes, these muffins are perfect for a quick yet satisfying breakfast option.
Serve them warm or at room temperature for a delicious start to your day. Whether enjoyed with a hot cup of coffee or tea, these muffins are sure to please.
Frequently Asked Questions
Can I Use Dried Cranberries Instead of Fresh or Frozen?
You can use dried cranberries, but hydrate them in warm water or orange juice first to enhance their texture. This substitution alters the muffin’s balance, so adjust sugar for a sweeter bite, highlighting bold cranberry essence.
What Can I Substitute for Orange Zest?
You can substitute orange zest with 1/2 teaspoon of orange extract for vibrant citrus notes. For a more textured option, use finely grated lemon zest. Both alternatives maintain the recipe’s essence, enhancing flavor and aroma.
How Can I Make These Muffins Gluten-Free?
To make these muffins gluten-free, replace all-purpose flour with a gluten-free flour blend. Confirm it includes xanthan gum for structure. Elevate flavor with high-quality vanilla and fresh cranberries for a delightful, tart burst.
Can I Use Almond Milk Instead of Regular Milk?
Yes, you can use almond milk instead of regular milk! This swap adds a nutty nuance without altering the muffin’s texture. Make certain it’s unsweetened to maintain the balance of flavors, letting the cranberries and orange zest shine.
Are These Muffins Suitable for Vegans?
You can’t make these muffins vegan as-is. Replace eggs with flaxseed meal, butter with coconut oil, and milk with almond milk. This artistic twist guarantees a delightful balance, highlighting the tart cranberries and zesty orange.
Cranberry Orange Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Grater
- 1 Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 tablespoon orange zest
- 1 cup fresh cranberries halved
Instructions
- Preheat the oven to 375°F (190°C).
- Line the muffin tin with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium mixing bowl, combine the melted butter, eggs, vanilla extract, and milk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the orange zest and cranberries gently using a spatula.
- Divide the batter evenly among the muffin liners.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins rest in the pan for 10 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
Notes
