Cranberry Orange Breakfast Muffins with Holiday Glow Recipe
These Cranberry Orange Breakfast Muffins are a delightful holiday treat, bursting with the fresh zest of orange and the tartness of cranberries. Perfectly moist and tender, these muffins make for a festive breakfast or snack that’s easy to prepare and sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
Wet Ingredients
- ⅓ cup melted butter
- 2 large eggs
- ¾ cup milk
Others
- 1 cup fresh or dried cranberries
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, orange zest, baking powder, baking soda, salt, and sugar until well combined. This ensures even distribution of the rising agents and flavor.
- Combine wet ingredients: In a separate bowl, whisk the melted butter, eggs, and milk until the mixture is smooth and homogenous.
- Blend wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Add cranberries: Carefully fold in the fresh or dried cranberries evenly throughout the batter to ensure every muffin gets a burst of tangy flavor.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a healthier twist, substitute half of the all-purpose flour with whole wheat flour.
- Fresh cranberries can be replaced with dried cranberries, but reduce sugar slightly if using dried as they tend to be sweeter.
- Orange zest can be substituted with lemon zest for a different citrus flavor.
- Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.
- Ensure not to overmix the batter to keep muffins tender and avoid toughness.
Keywords: Cranberry muffins, Orange zest muffins, Holiday breakfast, Festive muffins, Easy breakfast muffins
