Description
Delicious Cranberry Orange Muffins for a Festive Brunch
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour.)
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Granulated Sugar (Brown sugar can be used for a richer flavor.)
- 1 tablespoon Orange Zest (Can replace with lemon zest.)
- 1 cup Milk (Almond milk works for a dairy-free option.)
- 1/2 cup Vegetable Oil (Melted coconut oil is a great alternative.)
- 1/2 cup Orange Juice (Lemon juice is a substitute.)
- 2 large Eggs (Flax eggs can be used for a vegan option.)
- 1 teaspoon Vanilla Extract
- 2 cups Fresh or Frozen Cranberries (Dried cranberries can be used, reduce to 3/4 cup.)
- to taste Cream Cheese or Orange Marmalade (For serving.)
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a larger bowl, whisk together the granulated sugar and orange zest until fragrant.
- Add the milk, vegetable oil, orange juice, eggs, and vanilla to the sugar mixture, stirring until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the cranberries until evenly distributed.
- Divide the batter among the muffin cups and bake for 20-25 minutes until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- 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: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg