Cranberry Orange Muffins
Sweet and tart, these Cranberry Orange Muffins are bursting with flavor and a great breakfast treat in the fall.
Servings: 12 muffins
Calories:
Ingredients
- 1 cup sugar
- ½ cup vegetable oil
- ½ cup milk
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- 1 egg
- zest of 1 large orange
- 2 cups +1 tablespoon all purpose flour
- 4 teaspoon baking powder
- ½ teaspoon kosher salt
- 12 oz. package fresh cranberries
Instructions
- Preheat the oven to 425 degrees. Line a muffin pan with liners.
- Place the cranberries in a large bowl and toss with the one tablespoon of all purpose flour.
- In a large bowl, whisk together the sugar, vegetable oil, milk, orange juice, vanilla extract, egg and zest.
- In a medium bowl, whisk together the 2 cups of flour, baking powder and salt.
- Gently whisk the wet ingredients into the dry until just combined. Add in the cranberries and fold with a spoon until fully combined.
- Fill each muffin liner to the top with the batter.
- Bake for 5 minutes, then reduce the temperature to 375 and bake 13-14 minutes more.
- Remove muffins from the oven and cool on a wire rack for 5 minutes, before removing from the muffin pan and cooling completely on the wire rack.
Notes
Muffins will keep in an airtight container for 3-4 days.