Cranberry Orange Muffins

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh cranberries
• Zest of 1 orange
• 1/4 cup orange juice
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. 3 In a separate bowl, mix orange juice, melted butter, egg, vanilla, and orange zest.
4. 4 Fold the wet ingredients into the dry ingredients just until combined; do not overmix.
5. 5 Gently fold in the fresh cranberries.
6. 6 Divide batter evenly among muffin cups.
7. 7 Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. 8 Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra orange flavor, use orange extract in addition to the zest and juice.
• These muffins freeze well; wrap individually in plastic wrap for easy grab-and-go breakfasts.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a toaster oven or microwave.

Serving Suggestions

• Pair with a hot cup of coffee or tea for the perfect morning combo.
• Serve with a pat of butter for added richness.

FAQ