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A fresh batch of golden-brown Cranberry Orange Muffins on a wire rack.

Cranberry Orange Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 280
Ingredients Method

Ingredients
  

  • 2 cups all -purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sal t
  • 1 tablespoon fresh orange zest
  • 1/2 cup whole milk
  • 1/4 cup fresh orange juice
  • 1/2 cup unsalted butter, melted and cooled
  • 1 large eg g
  • 1.5 cups fresh or frozen cranberries

Method
 

  1. Preheat oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. Add the orange zest to the dry ingredients and whisk to distribute evenly.
  4. In a separate medium bowl, whisk together the milk, fresh orange juice, melted butter, and egg until emulsified.
  5. Create a well in the center of the dry ingredients and pour in the liquid mixture.
  6. Fold the ingredients together using a spatula until just combined; do not overmix.
  7. Gently fold in the cranberries until evenly distributed through the batter.
  8. Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  9. Bake for 18 to 22 minutes, or until the tops are golden brown and a probe inserted into the center comes out clean.
  10. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack for final cooling.