Description
These Cranberry Orange Breakfast Muffins are a delightful morning treat, combining the tartness of fresh cranberries with the bright zest of orange. Soft, moist, and perfectly spiced with cinnamon, these muffins are ideal for breakfast or a snack, offering a burst of fruity flavor in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 cup buttermilk
- Zest of 1 large orange
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup fresh or frozen cranberries, chopped
- Optional: Turbinado sugar for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and line a standard muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until fully combined.
- Combine Butter and Egg: In a separate bowl, mix the melted unsalted butter with the large egg until the mixture is smooth and well blended.
- Add Wet Ingredients: Stir the buttermilk, orange zest, and vanilla extract into the butter and egg mixture, combining thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently fold them together using a rubber spatula, taking care not to overmix. It’s okay to have a few lumps.
- Fold in Cranberries: Carefully fold the chopped cranberries into the batter, ensuring they are evenly distributed throughout.
- Fill Muffin Cups: Distribute the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Optionally, sprinkle a pinch of turbinado sugar on top of each muffin for a sweet, crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Using fresh or frozen cranberries works equally well; if using frozen, no need to thaw before adding.
- Do not overmix the batter to keep your muffins light and tender; some lumps are fine.
- Adding turbinado sugar on top gives a lovely crunch and a hint of extra sweetness but can be omitted for a softer topping.
- These muffins freeze well; store in an airtight container for up to 2 months.
