Cranberry Orange Muffins
The combination of tart cranberries with citrusy orange is one of the classic pairings in baking. Muffins are great for a breakfast or snack and you can easily use fresh or frozen cranberries for year round Cranberry Orange Muffins. This recipe makes 6 jumbo size or 12 standard size muffins. Everyone will love these Cranberry Orange Muffins!!!
Servings: 6 jumbo or 12 standard muffins
Ingredients
- 2 cup all-purpose flour, sifted
- ½ cup sugar
- ½ cup light brown sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- Grated zest of 1 orange
- 1 large egg
- 4 Tbsp unsalted butter, melted
- ½ cup milk
- ½ cup fresh orange juice
- 1½ cups fresh cranberries or frozen, don't thaw
- ½ cup pecan or walnuts, chopped (optional)
Instructions
- Preheat oven to 375°F. Grease 6 jumbo or 12 standard muffin cups with cupcake liners or nonstick cooking spray. In a medium bowl, whisk together flour, sugar, brown sugar, baking powder, salt, and zest.
- In a large bowl, lightly whisk together egg, melted butter, milk, and fresh orange juice until blended. Add dry ingredients, stirring just until moistened; batter will be lumpy. Using a rubber spatula, fold in cranberries and nuts just until evenly distributed; a few strokes. DO NOT OVER MIX!
- Spoon batter into each muffin cup to the rim. Bake for 20-25 minutes or until golden, dry, and springy to the touch. (If making mini muffins bake for 10-12 minutes). A toothpick inserted in the center of the muffin should come out clean when done. Cool pan on a wire rack for 5 minutes before removing the muffins.
Notes
- Frozen Cranberries: Do not thaw frozen cranberries and bake for a few minutes longer.
- Dried Cranberries: Dried Cranberries will taste a litte sweeter and be chewy. If you're using dried cranberries, soak the dried cranberries in hot water for 10 minutes to soften them. Drain and pat dry with a paper towel, then mix in the batter.
- ROOM TEMPERATURE: Store in an air tight container at room temperature for up to 3 to 4 days.
- REFRIGERATOR: Refrigerate in an air tight container for up to a 5 days. To serve warm muffins, place on a baking sheet in a 350°F oven for 5-10 minutes.
- FREEZER: Freeze up to 3 months wrapped in a freezer storage container. You can freeze for up to 3 months but I find that baked goods stay the freshest if only frozen up to 2 months maximum. To reheat, place on a baking sheet in a 350°F oven for 10 minutes.