Cranberry Orange Muffins
These Cranberry Orange Muffins are a delightful treat combining tart cranberries and zesty orange, perfect for breakfast or a snack.
Equipment
- Mixing Bowl
- Muffin Tin
- Whisk
- Electric Mixer
Ingredients
Ingredients
- 2 cups Fresh Cranberries Rinsed and dried
- 2.25 cups All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened to room temperature
- 1 tablespoon Orange Zest
- 2 large Eggs At room temperature
- 0.5 cup Plain Greek Yogurt
- 0.5 cup Milk
- 0.25 cup Orange Juice
- 1 teaspoon Vanilla Extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and prepare your muffin tin with paper liners or grease it with butter.
- Step 2: In a large mixing bowl, combine the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Whisk together until well mixed.
- Step 3: In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Step 4: Add the eggs, orange zest, Greek yogurt, milk, orange juice, and vanilla extract to the butter-sugar mixture. Mix until well combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently. Fold in the fresh cranberries.
- Step 6: Distribute the batter evenly among the muffin cups, filling each about ¾ full.
- Step 7: Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.