Description
These vibrant Cranberry Orange Breakfast Muffins are a delightful blend of tart cranberries and bright orange zest, perfect for a festive breakfast or a cozy treat.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar, plus 1 tbsp for sprinkling
1 tbsp baking powder
1/2 tsp salt
1 large egg, lightly beaten
1 cup milk (any kind)
1/2 cup unsalted butter, melted and cooled
1 tbsp orange zest (from 1 large orange)
1/4 cup fresh orange juice
1 1/2 cups fresh or frozen cranberries
Instructions
Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease generously.
Step 2: In a large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, and salt.
Step 3: In a separate medium bowl, whisk together the egg, milk, melted butter, orange zest, and orange juice.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
Step 5: Gently fold in the cranberries until evenly distributed.
Step 6: Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1 tablespoon of sugar over the tops of the muffins.
Step 7: Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra festive touch, drizzle cooled muffins with a simple orange glaze (powdered sugar mixed with a little orange juice).
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
