For extra flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. If using frozen cranberries, do not thaw them before adding them to the batter. This will help prevent the color from bleeding into the batter. The amount of milk needed may vary depending on the humidity. Add milk gradually until the batter reaches a consistency that is easily spoonable but not too runny. Store leftover muffins in an airtight container at room temperature for up to 2 days.
Easy Cranberry Orange Muffins
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME35 mins
-
SERVING5 People
-
VIEWS114
Brighten your morning with these delightful Cranberry Orange Muffins! Bursting with the tangy sweetness of cranberries and the zesty aroma of fresh oranges, these muffins are incredibly easy to bake and are guaranteed to disappear quickly.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate66 g
-
Cholesterol39 mg
-
Fiber2 g
-
Protein6 g
-
Saturated Fat3 g
-
Sodium450 mg
-
Sugar34 g
-
Fat16 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). Prepare a muffin tin by greasing 5 cups or lining them with paper liners. (5 minutes)
02
StepIn a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. (3 minutes)
03
StepIn a liquid measuring cup, pour the vegetable oil. Add the egg and enough milk to fill the cup to the 1-cup line. Whisk together until combined. (2 minutes)
04
StepPour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix. (3 minutes)
05
StepStir in the orange juice and orange zest until evenly distributed. (2 minutes)
06
StepGently fold in the cranberries until they are evenly dispersed throughout the batter. (2 minutes)
07
StepSpoon the batter into the prepared muffin cups, filling each about halfway. (5 minutes)
08
StepBake in the preheated oven for 15-20 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center comes out clean. (15-20 minutes)
09
StepAllow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Brody Bins
Jan 18, 2025Freezes well. I make a batch on Sunday and freeze them for breakfast during the week.
Helmer Bosco
Nov 29, 2024I added a streusel topping for extra sweetness and crunch.
Jean Huels
Nov 6, 2024I substituted whole wheat flour for half of the all-purpose flour and they still turned out great!
Jalen Connweissnat
Apr 17, 2024These are so easy and delicious! My kids devoured them.
Catalina Oberbrunner
Apr 15, 2024The orange zest really makes these muffins special.