Cranberry Orange Muffins

There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen. Among the myriad of muffin flavors available, the combination of cranberries and oranges stands out, offering a delightful tang that awakens the senses. These Tangy Cranberry Orange Bliss Muffins are more than just a treat; they embody a perfect balance of sweet and tart, making them an ideal addition to your breakfast table or an afternoon snack.

Experience the joy of baking with Tangy Cranberry Orange Bliss Muffins, a delicious blend of sweet and tart flavors that make for the perfect breakfast or snack. This simple recipe combines fresh cranberries and zesty oranges, delivering a delightful aroma and a moist texture. Not only are these muffins a treat for your taste buds, but they also offer health benefits with their antioxidant-rich ingredients. Discover the satisfaction of homemade muffins with this delightful recipe.

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Ingredients

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

1 large egg

½ cup buttermilk (room temperature)

¼ cup unsalted butter, melted (cooled)

Zest of 1 large orange

1 cup fresh or frozen cranberries (coarsely chopped)

1 teaspoon vanilla extract

A drizzle of honey (optional, for serving)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

Mix Wet Ingredients: In a medium bowl, beat the egg lightly. Then, add the buttermilk, melted butter, orange zest, and vanilla extract. Mix well until all the wet ingredients are fully incorporated.

Combine Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.

Fold in Cranberries: Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin: Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full with batter.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm, drizzled with a hint of honey if desired.

Prep Time, Total Time, Servings: 15 min | 35 min | Makes 12 muffins