Description

Enjoy a burst of flavor with these cranberry orange muffins, featuring tart cranberries and zesty orange zest, perfect for breakfast or a cozy snack.

Ingredients

Scale

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup milk (or milk alternative)
1 large egg
⅓ cup unsalted butter (melted and slightly cooled)
1 cup fresh or frozen cranberries
Zest of 1 orange

Instructions

Preheat your oven to 375°F (190°C).
Grease or line a muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, whisk together the milk, egg, melted butter, and orange zest until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined; it’s okay if there are some lumps.
Gently fold in the cranberries until evenly distributed throughout the batter.
Spoon the batter into each muffin cup about three-quarters full. Optionally, sprinkle extra cranberries on top for added flair.
Place in the preheated oven and bake for about 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and allow them to cool in the pan for about five minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 muffin (70g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: - For an added flavor twist, consider including a splash of vanilla extract or a dash of cinnamon. - If you prefer, substitute cranberries with blueberries or raspberries. - Store muffins in an airtight container at room temperature for up to three days or freeze them individually for long-term storage.