Description
Delicious cranberry muffins bursting with seasonal flavors and a hint of orange zest, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup melted butter (cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 orange
- 1 ½ cups fresh or frozen cranberries
- Optional topping: ¼ cup sugar + ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix until well combined.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and orange zest.
- Pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the cranberries until evenly distributed in the batter.
- Divide the batter evenly among muffin cups, filling each about three-quarters full and sprinkle with the optional topping if desired.
- Bake for 18–22 minutes, or until toothpick inserted into the center comes out clean.
- Remove from oven and cool in the tin for a few minutes before transferring to a wire rack.
Notes
For best results, use fresh cranberries and avoid overmixing the batter to keep the muffins fluffy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American