Cranberry Orange Muffins Quick & Easy Recipe

These Cranberry Orange Muffins are a delightful combination of tart cranberries and bright orange zest, perfect for breakfast or a sweet treat.

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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, whisk together the buttermilk and orange juice.
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped cranberries and orange zest.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer 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.

For an extra burst of orange flavor, you can brush the tops of the warm muffins with a simple glaze made from powdered sugar and orange juice.
If using frozen cranberries, do not thaw them before adding to the batter.
These muffins freeze well. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.