Did you know muffins have been around for over 200 years? There’s something special about individually baked treats that everyone loves.
Muffins can be sweet or savory; they can be small as birthday cupcakes or impressively large like Costco’s. The truth is, a muffin is a blank canvas, you can make whatever you want from them. For me, it’s all about creativity and using not-your-everyday combinations. Today I want to share with you an easy, proven recipe for cranberry and orange muffins.
I know, when it comes to muffins you’ve seen it all, tasted it all. Even Starbuck’s muffins are becoming increasingly good. So, why bother making your own? Because it gives you a sense of pride, of empowerment, because they’ll end up as sweet as you like them too, as intensely flavored as you wish; and they always be fresh.
Get ready, because this recipe will prove to yourself and others you’ve come a long way baking-wise.
Take note, you’ll need a mixing bowl, a hand mixer, a muffin pan, and enough muffin liners for your batch. Other than that, you’re ready to go.
What goes into my Cranberry Orange Muffins?
A perfectly balanced, well-combined dough is key. Start with the flour, the sugar, baking powder, and baking soda, the dry ingredients. Slowly add the liquids, eggs, and butter. Consistency is the name of the game.
The orange zest will give the muffins an exquisite fragrance, and the orange juice a tangy feel and natural sweetness. Cranberries go well with anything; in this recipe, they’ll bring bright red fruit flavors, a lovely texture, and freshness to every bite.
Fun fact: Did you know cranberries is one of the (very) few North American native fruits?
There you have it. An easy recipe for colorful and inventive Cranberry and Orange Muffins.
Happy baking!
PrintCranberry Orange Muffins
Ingredients
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oil
- 3/4 cup orange juice
- 4 oz. butter (melted)
- 2 eggs
- 1 teaspoon grated orange zest
- 2 cups of fresh cranberries (chopped)
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 430F. Once you put the muffins in the oven lower the temperature to 400F.
- Combine dry ingredients in a large bowl, sifting your flour.
- In another bowl mix together your orange juice, oil, eggs, butter, vanilla extract and orange zest.
- Combine wet and dry mixtures and mix together just so all are combined. Be careful not to overmix, just should practically fold the batter into itself rather than mixing.
- Gently fold in cranberries.
- Fill the muffin cups.
- Now you can sprinkle with sugar if you wish.
- Bake for 18-20 minutes.
Looking to add more orange hints to your dessert table? Try this Orange-Date Cake with Walnuts.
