Cranberry Muffins with Orange Zest
These Cranberry Muffins with Orange Zest are the perfect balance of sweet and tart, with the fresh, aromatic flavor of orange zest elevating the classic cranberry muffin. Soft, fluffy, and easy to make, they’re the ideal breakfast, brunch, or snack. Whether you use fresh or frozen cranberries, this recipe is a versatile treat that will brighten any occasion.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted
2 large eggs
½ cup milk
1 tablespoon orange zest (from 1 large orange)
1 ½ cups fresh or frozen cranberries
1 teaspoon vanilla extract
Instructions
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Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the melted butter, eggs, milk, orange zest, and vanilla extract until well combined.
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Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the cranberries.
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Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tossing the cranberries in a little flour before folding them into the batter will help prevent them from sinking to the bottom.
For a heartier muffin, substitute part of the all-purpose flour with whole wheat flour.
For a dairy-free version, use plant-based butter and milk.
