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- 1 1/2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 large egg - 1/2 cup buttermilk (or milk with a splash of vinegar) - 1/4 cup vegetable oil - Zest of 1 large orange - 1 cup fresh or frozen cranberries (halved if large) - Optional: 1/2 cup chopped walnuts or pecans When I make these muffins, I love how simple the ingredients are. The dry ingredients create the perfect base. I start with flour, sugar, baking powder, baking soda, and salt. These mix well and give the muffins their rise and sweetness. Next, the wet ingredients come into play. I beat one large egg and mix it with buttermilk, vegetable oil, and the zest of one big orange. This mix not only binds the dry ingredients but also adds a lovely citrus flavor. Finally, the add-ins are what make these muffins special. I use fresh or frozen cranberries, which add tartness and color. If I want extra crunch, I throw in some chopped walnuts or pecans. The combination of flavors and textures makes each bite delightful. {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Line muffin tin with paper liners or grease it lightly. - In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. - In a separate bowl, beat the egg. Add buttermilk, vegetable oil, and orange zest. Mix until smooth. - Pour the wet mixture into the dry ingredients. Gently mix until combined. - Fold in the cranberries and nuts, if using. - Divide the batter evenly into the muffin cups, filling each about two-thirds full. - Bake for 18-20 minutes until golden brown. Check with a toothpick; it should come out clean. To get the best muffins, avoid overmixing the batter. Mix just until the dry and wet ingredients combine. A few lumps are fine! Overmixing makes muffins tough. Bake them until they are golden brown. This usually takes about 18 to 20 minutes. Use a toothpick to check if they are done. If it comes out clean, they are ready! For a nice finish, dust the muffins with powdered sugar. It adds sweetness and looks lovely. You can also drizzle a simple orange glaze on top. Mix powdered sugar with a little orange juice for that glaze. This gives a sweet, tangy touch that makes the muffins shine. Serve the muffins warm or at room temperature. They taste great either way! Pair them with a cup of coffee or tea. The flavors blend well together and make for a perfect snack. Enjoy them for breakfast or as an afternoon treat! Pro Tips Use Fresh Cranberries: Fresh cranberries will give the muffins a tart flavor and vibrant color, but if using frozen, do not thaw them beforehand to prevent excess moisture. Check for Doneness: Every oven is different, so start checking your muffins at the 18-minute mark. Insert a toothpick in the center; it should come out clean when done. Enhance Flavor with Spices: Consider adding a pinch of cinnamon or nutmeg to the dry ingredients for an extra layer of flavor that complements the orange and cranberry. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They can be reheated in the oven for a fresh taste. {{image_2}} You can change the flavor of these muffins easily. If you want to mix it up, try using blueberries or raspberries instead of cranberries. These berries give a sweet and tangy taste. You can also add spices for warmth. A bit of cinnamon or nutmeg will enhance the muffins’ flavors. Just a pinch can make a big difference! If you need gluten-free muffins, use gluten-free flour. This simple swap works well and keeps the texture nice. For those avoiding dairy, you can replace buttermilk with almond milk or coconut milk mixed with a splash of vinegar. Both options keep the muffins moist and tender. If you want nut-free muffins, just skip the nuts altogether. They still taste great without them! If you like a bit of crunch, consider using seeds instead. Sunflower seeds or pumpkin seeds add a nice texture and flavor without the nuts. Store your cranberry orange muffins in an airtight container. They stay fresh at room temperature for up to 3 days. This keeps them soft and delicious. If you have any left after three days, you might want to think about freezing them. For long-term storage, you can freeze the muffins. They can last up to 3 months in the freezer. Make sure to wrap them well. You can reheat them straight from the freezer. Just pop one in the microwave or let it thaw at room temperature until it’s soft. To reheat, you can use the microwave or the oven. For the microwave, heat for about 15 to 30 seconds. For the oven, preheat it to 350°F (175°C) and warm them for about 10 minutes. Enjoy them warm for the best taste! You can use a gluten-free flour blend. Look for one that works well in baking. Measure the same amount as all-purpose flour. Most blends will give good results. Yes, but the muffins will taste different. Dried cranberries are sweeter and less tart. If you use them, reduce the sugar a bit to balance the sweetness. You can mix plain milk with vinegar or lemon juice. Use 1/2 cup of milk and add 1/2 tablespoon of vinegar. Let it sit for 5 minutes to thicken. Check for a golden color and use a toothpick. Insert it into the center; it should come out clean. If it has wet batter, bake for a few more minutes. Yes, you can prepare the batter a few hours in advance. Store it in the fridge. Just stir gently before baking to combine everything well. In this post, I shared how to create delicious muffins using simple ingredients. We covered dry and wet ingredients, plus the perfect mix-ins. I outlined step-by-step instructions to bake your treats just right. Remember to avoid overmixing for the best texture. You can also customize flavors or storage to fit your needs. Enjoy making these muffins warm or cooled, paired with your favorite drink. With a few tips, you can impress anyone with your baking skills!

Cranberry Orange Muffins

Delicious muffins with a tangy cranberry and orange flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.5 cups buttermilk (or milk with a splash of vinegar)
  • 0.25 cups vegetable oil
  • 1 large zest of orange
  • 1 cups fresh or frozen cranberries (halved if large)
  • 0.5 cups chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, beat the egg and then add the buttermilk, vegetable oil, and orange zest. Mix until smooth and thoroughly combined.
  • Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated. Be careful not to overmix; a few lumps are okay.
  • Gently fold in the cranberries and, if desired, the chopped nuts for added texture.
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Optionally, dust with powdered sugar or drizzle with a simple orange glaze before serving for an extra touch of sweetness.
Keyword breakfast, cranberry, muffins, orange