Written by Lauren Graham
It’s finally November, and the days are getting colder and shorter. Around this time of year, school is like a long tunnel filled with overdue assignments, and the only light that hangs in the distance is Thanksgiving and Christmas break. But there is no better time to bake fun and festive treats to get excited for the upcoming holidays! One of my favorite treats is the cranberry orange muffin.
With the citrus from the sweet oranges and the bright tartness from the cranberries, these muffins pack a ton of delicious flavor. They’re moist, fluffy, and versatile. You can have these muffins for breakfast or as a sweet snack throughout the day. Not to mention, these cranberry orange muffins are festive, colorful, and hassle-free. They are quick and easy to bake with friends, family, or all alone. However you make them, they are guaranteed to become addictive. Without further ado, let’s dive into the recipe!
Full Recipe:
Serves: 12 medium-sized muffins
Ingredients:
2 cups of all-purpose flour
1 cup of granulated sugar
2 teaspoons of baking powder
½ teaspoon of salt
1 cup of milk
½ cup of vegetable oil
2 eggs
2 teaspoons of vanilla extract
1 ½ cup of whole cranberries (frozen or fresh)
1 orange (for zest)
¼ cup of orange juice
Instructions:
First, preheat your oven to 400 F (204 C).
Add the dry ingredients—all-purpose flour, baking soda, and salt—to a large mixing bowl.
Grab a small mixing bowl and add the granulated sugar.
Zest the entire orange and add it to the bowl of sugar.
Use your fingers to combine the zest and sugar until the consistency is similar to wet sand. (You want to infuse the oils from the orange into the sugar.)
Now add the milk, vegetable oil, two eggs, vanilla extract, and orange juice to the sugar mixture. Whisk until combined.
Add the sugar mixture to the large bowl of dry ingredients and combine until no flour clumps remain.
Fold in the cranberries gently in the batter. Try not to overmix so the cranberries won’t split open.
Cover the muffin tin with muffin liners and/or cups.
Pour in the batter. (Top with granulated sugar or cranberries for presentation.)
Bake in the oven for about 25 minutes or until golden brown. Use a toothpick to check if the batter comes out clean.
Let the muffins cool for 5 minutes before tasting.
I am sure you will enjoy these festive and bright cranberry orange muffin recipes as much as I do!
*Notes:
You can also coat the bottom of the muffin tin with flour and butter, instead.
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