Description
These Cranberry Orange Muffins are a holiday staple, combining the sweetness of cranberries with the brightness of fresh orange zest. The muffins have a soft, tender crumb, while the cranberries add a juicy burst of flavor with each bite. Perfect for holiday mornings or any time you want a touch of festive flavor, these muffins are a quick and easy way to add some joy to your breakfast or snack time.
Ingredients
Scale
- 1 cup dried sweetened cranberries
- 1/3 cup fresh orange juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 cup unsalted butter (1 stick), at room temperature
- 1 tablespoon fresh orange zest (from one whole orange)
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 tablespoons oil (vegetable, canola, or olive)
- 1/2 cup milk (any fat content; whole milk preferred)
Instructions
- Preheat Oven and Prepare Ingredients:
Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners. Zest one whole orange (about 1 tablespoon) and squeeze the juice (about 1/3 cup). Set the zest aside. - Simmer the Cranberries:
In a small saucepan, combine the fresh orange juice and dried cranberries. Bring to a simmer over medium heat, stirring as needed, and cook for about 5 minutes. Turn off the heat and set aside to cool. - Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground ginger. - Prepare Wet Ingredients:
In the bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy (about 2 minutes). Scrape down the sides of the bowl, then add the eggs one at a time, followed by the vanilla extract, orange extract, and oil. Mix until well combined. - Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin by adding half of the flour mixture, then some milk, followed by the remaining flour mixture, and ending with the remaining milk. Gently fold in the cranberries, being careful not to overmix. - Fill Muffin Pan and Bake:
Scoop the batter evenly into the prepared muffin pan. Bake for about 20 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. - Cool and Serve:
Transfer the muffins to a wire cooling rack and let cool before serving.
Notes
- Room Temperature Ingredients: Use room temperature butter, eggs, and milk for the best texture and even mixing.
- Alternating Ingredients: Adding the dry ingredients in stages with the milk prevents the batter from becoming overly thick and helps keep it smooth.
- Zest for Freshness: Orange zest enhances the flavor significantly—avoid skipping it if possible!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
Keywords: Cranberry Orange Muffins