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Amazing Cranberry Orange Muffins in just 15 steps

Cranberry Orange Muffins
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These Cranberry Orange Muffins bring a festive, bright flavor to your morning. The combination of tart cranberries and zesty orange makes a wonderful breakfast treat. Kenji and Amaya are happy to share this recipe from their kitchen.

Ingredients

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  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 large egg
  • 3/4 cup milk
  • 1/4 cup orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. In a separate small bowl, whisk the egg, milk, orange juice, orange zest, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Stir gently just until moistened. Do not overmix; a few lumps are fine.
  6. Gently fold in the cranberries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra brightness, sprinkle a little coarse sugar on top of the batter before baking.
  • If you use frozen cranberries, do not thaw them first.
  • Freshly grated orange zest provides the best flavor for these muffins.

Nutrition

Find it online: https://whiskdaily.com/cranberry-orange-muffins-recipe/