Description
Delightful cranberry orange muffins that bring joy to any occasion with a perfect balance of sweet and tart flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- Zest of 1 large orange
- 1 cup fresh cranberries (halved)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and prepare your muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is thoroughly blended before adding the next.
- Stir in the buttermilk, orange zest, and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined; avoid overmixing.
- Carefully fold in the halved cranberries, distributing them evenly throughout the batter.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake in the oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
For a dairy-free version, substitute plant-based butter and almond milk for a fantastic alternative.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg