Fresh Cranberry Orange Muffins
Delightful muffins bursting with the tangy flavor of fresh cranberries and the zesty aroma of oranges, perfect for breakfast or snacks.
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar adjust for sweetness preference
- 1 tablespoon orange zest for flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1/2 cup buttermilk can substitute with oat milk for dairy-free
- 1/4 cup vegetable oil
- 1 large egg
Add-ins
- 1 cup fresh cranberries, chopped can use frozen cranberries, toss in flour to prevent sinking
- 1/2 cup pecans, chopped can substitute with walnuts
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, vegetable oil, egg, and orange zest until smooth.
Mixing
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just mixed.
- Carefully fold in the chopped cranberries and pecans.
Baking
- Fill each muffin cup with the batter, distributing evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
- Enjoy them warm or at room temperature!
Notes
Store muffins in an airtight container for up to three days or freeze individually for about three months. Reheat as needed. Experiment with additional flavors like orange juice or spices such as nutmeg and cinnamon.