Description
Deliciously moist cranberry orange muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 3 cups (360g) all purpose flour (measured properly)
- 1 ½ cups (297g) granulated sugar
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup (177ml) buttermilk
- ½ cup (118ml) vegetable oil
- zest of 3 oranges
- ¼ cup (59ml) fresh squeezed orange juice
- 1 ½ cups (149g) fresh or frozen cranberries
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, orange zest, and orange juice. Stir to combine with a spatula for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand just until combined. Fold in the cranberries, the batter will be very thick! If using frozen cranberries, do not thaw them.
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other.
- Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Top the muffins with a few extra cranberries and sanding sugar if desired.
- Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 13-16 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan.
- Bake the remaining muffins with the remaining batter, making sure to bump the temperature back up to 425ºF.
Notes
- Ensure to measure the flour properly for best results.
- If using frozen cranberries, do not thaw them before adding to the batter.
- For extra sweetness, sprinkle sanding sugar on top of the muffins before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg