Description
Cranberry Orange Breakfast Muffins with Holiday Glow. Bursting with tart cranberries and zesty orange, these warm, moist muffins are perfect for cozy mornings.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup (120 ml) milk
- ½ cup (120 ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup (150 g) fresh or frozen cranberries
- Zest of 1 large orange
- ½ cup (120 ml) fresh orange juice
- Optional: ½ cup (85 g) chopped walnuts or pecans
Instructions
- Gather all ingredients on your countertop.
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease it.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Whisk the dry ingredients until well blended.
- In a separate bowl, whisk together milk, oil, and eggs.
- Add orange juice and zest to the wet mixture and mix well.
- Gradually pour the wet mixture into the dry ingredients.
- Gently fold the mixture until slightly lumpy; avoid overmixing.
- Fold in cranberries and nuts if using.
- Spoon the batter into muffin cups, filling them two-thirds full.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
Notes
- These muffins are great for breakfast or as a snack.
- Store leftovers in an airtight container.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Cranberry Orange Breakfast Muffins