Description
Fluffy and moist cranberry muffins bursting with tart cranberries and a hint of orange zest. Perfect for breakfast or a delightful afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the orange zest and cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra sweetness, you can sprinkle a little sugar on top of the muffins before baking.
- If using frozen cranberries, do not thaw them before adding to the batter.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g