Description
These Cranberry Orange Muffins are a perfect blend of tangy cranberries and zesty orange, topped with a crunchy turbinado sugar finish. A delightful treat for breakfast or snacks, they are easy to make and offer a balance of sweetness and tartness. Ideal for any occasion, these muffins are moist, flavorful, and sure to impress!
Ingredients
Dry Ingredients:
2½ cups all-purpose flour
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
½ cup light olive oil or vegetable oil
1¼ cups granulated sugar
2 large eggs
½ cup whole milk
¼ cup orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
Add-ins:
1½ cups fresh or frozen cranberries (do not thaw if frozen)
Topping:
1 tablespoon turbinado sugar (for a crunchy top)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Line a jumbo muffin pan with paper liners or grease the cups well.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Prepare Wet Ingredients: In another bowl, whisk together the oil, sugar, eggs, milk, orange juice, orange zest, and vanilla extract until smooth and the sugar has dissolved.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined (the batter will be slightly lumpy).
- Incorporate Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed.
- Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Add Topping: Sprinkle turbinado sugar on top of each muffin for extra crunch.
- Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15 minutes or until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use plant-based milk.
Nuts: Add chopped walnuts or pecans for added texture and richness.
Spices: Add 1 teaspoon cinnamon or a pinch of ground ginger for a spiced twist.
Frozen Cranberries: Frozen cranberries can be used directly without thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins, Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 210 kcal per muffin
