Description
Deliciously moist cranberry orange muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup fresh cranberries, chopped
- 1/2 cup sugar
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the orange juice, vegetable oil, egg, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped cranberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For a sweeter muffin, increase the sugar to 3/4 cup.
- These muffins can be frozen for up to 3 months.
- Feel free to add nuts or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg