Cranberry Orange Muffins Recipe
Cozy cranberry orange muffins with domed tops, juicy cranberries, and fresh orange zest - ready in about 30 minutes.
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Servings: 12 muffins
Equipment
- 12 Cup Muffin Pan
Ingredients
- 2½ cups (320 g) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- ½ cup (120 ml) vegetable oil
- ¼ cup (60 ml) freshly squeezed orange juice
- 1 cup (200 g) granulated sugar
- 2 large eggs
- ½ cup (120 ml) milk
- Zest of 1 orange (about 1 tbsp)
- 1 tsp vanilla extract
- 1½ cups (150 g) fresh or frozen cranberries, tossed in a bit of flour
Instructions
- Preheat your oven to 425°F or 220°C.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, mix the oil, sugar, eggs, milk, orange juice, zest, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Toss the cranberries in some flour and then fold into the batter. If using frozen, they can go in straight from the freezer.
- Divide the batter evenly into a greased or lined muffin tin. Optional: For extra tall muffins, chill the filled muffin tray for 10 to 15 minutes before baking.
- Bake at 425°F / 220°C for 7 minutes. Then reduce the temperature to 375°F / 190°C and bake for another 13 to 15 minutes, until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
