Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh cranberries, chopped
- 1 cup orange juice
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the eggs, orange juice, melted butter, vanilla extract, and orange zest.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped cranberries gently.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra festive flavor, add 1/2 teaspoon of ground cinnamon to the dry ingredients.
- These muffins freeze well; store them in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg