If you’re looking for a delightful way to embrace the vibrant flavors of fall, this recipe is perfect for you. Our focus today is on baking the most delicious and moist cranberry-orange muffins, a treat that perfectly balances sweet and tart. Imagine the scent of fresh oranges and the tang of cranberries wafting through your kitchen – irresistible, isn’t it?
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In our family, baking these muffins became a beloved tradition during the holidays. I recall one snowy morning when the power went out, but the whole house was warm with laughter and candlelight. My grandmother insisted we bake these muffins by the fireplace, and the result was the most heartwarming winter breakfast. The memory of their aroma still brings a smile to my face.
Why You’ll Love This Recipe
These muffins are nothing short of a comfort food masterpiece. Their moist, light texture combined with the irresistible flavor fusion makes them stand out. They’re quick to prepare, require only basic pantry ingredients, and are a crowd-pleaser for all age groups. Whether it’s breakfast, a snack, or a dessert, these muffins suit every occasion. Plus, they’re perfect for make-ahead meal plans and great companions to your morning coffee.
Ingredients Notes
The simplicity of the ingredients is part of the charm. Fresh cranberries bring that burst of tartness, while freshly squeezed orange juice infuses natural sweetness. Don’t have fresh cranberries? Dried cranberries work too, just rehydrate them in warm water. For a gluten-free option, substitute with your favorite gluten-free flour blend. Try to use organic oranges if possible for the freshest taste.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease with butter or non-stick spray.
Step 2
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, and a pinch of salt. This ensures an even distribution of the leavening agent.
Step 3
In another bowl, combine sugar, freshly squeezed orange juice, zest, and melted butter. Mix until well combined, then stir in eggs and vanilla extract until the batter is smooth.
Step 4
Fold the wet ingredients into the dry just until combined. Do not overmix as it may lead to dense muffins. Gently stir in the cranberries.
Step 5
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Storage Options
Keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in foil for up to 3 months. Thaw at room temperature and, for a freshly baked taste, warm them in the oven at 300°F for 10 minutes before serving.
Variations & Substitutions
Experiment with ingredients to make these muffins your own. Swap out cranberries for blueberries for a summer twist or add chopped nuts for extra crunch. For a zesty kick, incorporate lemon zest along with orange zest. Dietary restrictions? Use coconut sugar or maple syrup as a sweetener alternative.
Serving Suggestions
These muffins pair beautifully with a variety of dishes and settings. Serve them as part of a brunch spread with scrambled eggs and fresh fruit. For a cozy high tea, accompany them with a selection of herbal teas. They’re also a perfect lunchbox addition for a midday treat at work or school.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones? Yes, you can! If you’re using frozen cranberries, there’s no need to thaw them before adding to the batter. Just toss them in a tablespoon of flour to prevent clumping. This helps in distributing them evenly through the muffins.
What’s the best way to zest an orange? Use a microplane or fine grater for zesting. Be sure to only grate the outer orange layer, avoiding the bitter white pith underneath. For best results, zest the orange immediately before use to capture its maximum flavor and aroma.
Can I make this recipe vegan? Yes, make it vegan by substituting eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg) and using plant-based butter or oil. Ensure all other ingredients, like sugar, are certified vegan.
Cranberry Orange Muffins
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fresh cranberries coarsely chopped
- 0.5 cup orange juice freshly squeezed
- 0.5 cup milk
- 0.33 cup vegetable oil
- 1 tbsp orange zest
- 1 tsp baking powder
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 large egg
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the egg, oil, milk, orange juice, orange zest, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
