Cranberry orange muffins are a delightful treat that perfectly balance tartness and sweetness, making them an irresistible option for breakfast or a mid-afternoon snack. Every bite bursts with vibrant flavors, thanks to the zesty orange and the juicy cranberries. Trust me, when you pull these muffins out of the oven, the aroma will fill your kitchen and have everyone rushing to the table! They’re not just delicious; they’re incredibly versatile too. You can enjoy them plain, slathered with butter, or even toasted with a bit of jam. Plus, they’re simple enough to whip up in no time, so whether it’s a busy weekday morning or a lazy weekend brunch, these cranberry orange muffins are sure to brighten your day!

Ingredients List

• 1 ½ cups all-purpose flour: This forms the base of your muffins, giving them structure and a delightful crumb.
• ½ cup granulated sugar: Adds just the right amount of sweetness to balance the tartness of the cranberries.
• 2 tsp baking powder: This leavening agent helps your muffins rise, making them light and fluffy.
• ½ tsp baking soda: Works in conjunction with the baking powder to provide that perfect lift.
• ½ tsp salt: Enhances all the flavors and balances the sweetness.
• 1 tsp ground cinnamon: Adds a warm, cozy flavor that pairs beautifully with the fruit.
• 1 large egg: Binds the ingredients together and contributes to the muffins’ moist texture.
• ¾ cup buttermilk: This gives your muffins a tender crumb and a slight tang that complements the orange and cranberries.
• ¼ cup vegetable oil: Keeps the muffins moist and adds richness without altering the flavor.
• 1 tbsp orange zest: Infuses the muffins with a bright citrus flavor that enhances the overall taste.
• 1 cup fresh or frozen cranberries: The star of the show! They bring a tart burst of flavor to each bite.
• ¼ cup chopped walnuts (optional): Adds a delightful crunch and a nutty flavor, but feel free to leave them out if you prefer a simpler muffin.

How to Prepare Cranberry Orange Muffins

Step 1: Prepare Your Oven and Muffin Tin

First things first, let’s get that oven going! Preheat it to 375°F (190°C). While it’s warming up, take a muffin tin and line it with paper liners. This makes for easy removal and cleanup—trust me, it’s a game changer!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. You want to ensure everything is well combined and free of lumps. The mixture should look light and airy, which will help your muffins rise beautifully!

Step 3: Combine Wet Ingredients

In another bowl, mix the egg, buttermilk, vegetable oil, and orange zest until everything is nicely blended. It’s important to combine these wet ingredients thoroughly, as this will help create that moist texture we all love in muffins!

Step 4: Combine Dry and Wet Ingredients

Now, pour the wet mixture into the dry ingredients. Gently stir until just combined—this is key, folks! Don’t overmix! You want to keep those muffins tender, so a few lumps are perfectly fine.

Step 5: Add Cranberries and Optional Ingredients

Time to fold in the star ingredients! Add your cranberries and, if you’re using them, the chopped walnuts. Use a spatula to gently incorporate them into the batter, being careful not to break the cranberries. We want those juicy bursts of flavor in every bite!

Step 6: Bake and Cool

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake in your preheated oven for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy the heavenly aroma!

Tips for Success

To achieve the perfect cranberry orange muffins, here are a few tips that I swear by! First, if you prefer a sweeter muffin, don’t hesitate to increase the sugar to ¾ cup—just remember, the cranberries bring their own tartness too. If you don’t have buttermilk on hand, you can easily make a substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes. For a delightful twist, try adding a handful of chocolate chips or swapping the walnuts for pecans. And here’s a little secret: serving these muffins warm with a pat of butter elevates them to a whole new level of deliciousness! Trust me, your taste buds will thank you!

Nutritional Information

Keep in mind that nutritional values can vary based on the specific ingredients you use and portion sizes. However, on average, one cranberry orange muffin contains approximately 180 calories, 7g of fat, and 3g of protein. You’ll also find around 26g of carbohydrates, with 8g of sugar and 1g of fiber. These muffins are a delicious way to start your day or enjoy as a snack, offering a balance of flavors and nutrients. Always feel free to adjust ingredients to fit your dietary needs while keeping the scrumptiousness intact!

FAQ Section

Can I use frozen cranberries?

Absolutely! Frozen cranberries work great in these muffins. Just toss them in the batter straight from the freezer, but do keep in mind that they might release a bit more moisture during baking. To avoid overly wet muffins, you can add a tablespoon more flour to the dry ingredients. This way, you’ll still get those delightful tart flavors without compromising the texture!

How should I store leftover muffins?

To keep your cranberry orange muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, pop them in the fridge for about a week. For longer storage, freeze them! Just wrap each muffin tightly in plastic wrap or foil and place them in a freezer-safe bag. They’ll stay good for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge or pop them in the microwave for a few seconds!

Can I substitute the buttermilk?

Yes, you can easily substitute buttermilk if you don’t have any on hand! A quick fix is to mix ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and voila! You’ve got a perfect buttermilk replacement. Alternatively, plain yogurt or sour cream can also do the trick, just thin them out with a little water to achieve a similar consistency.

Why You’ll Love This Recipe

• Quick and easy to whip up, perfect for busy mornings.
• A delightful balance of tangy cranberries and zesty orange flavor.
• Moist, tender texture that melts in your mouth.
• Versatile enough for breakfast, snacks, or even dessert.
• Great for meal prep; freeze them for a tasty treat anytime!
• Kid-friendly and a hit with all ages.
• Customizable with nuts or chocolate for added flair.

For more delicious muffin recipes, check out Blueberry Burst Muffins or Quick Cranberry Orange Muffins.

Cranberry Orange Muffins: 7 Reasons to Bake Today!

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• Author: Julia marin
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Cranberry orange muffins are a delightful combination of tart cranberries and zesty orange flavor, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• ¾ cup buttermilk
• ¼ cup vegetable oil
• 1 tbsp orange zest
• 1 cup fresh or frozen cranberries
• ¼ cup chopped walnuts (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix the egg, buttermilk, vegetable oil, and orange zest until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the cranberries and walnuts if using.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For a sweeter muffin, increase sugar to ¾ cup.
• Experiment with different nuts or add chocolate chips for variation.
• Serve warm with butter for added richness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Bakery
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg

Keywords: cranberry orange muffins, muffin recipe, baking, breakfast muffins