Cranberry Orange Muffins Recipe
Bursting with pops of tart and sweet, these bright and flavorful cranberry orange muffins are sure to be a favorite!
Servings: 18 muffins
Ingredients
- 1 cup sugar
- zest of one orange
- 2 cups flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1½ cups fresh or frozen cranberries cut in half
- 1 cup buttermilk
- 4 tablespoons butter melted
- ¼ cup canola oil
- 2 large eggs
- 2 tablespoons fresh orange juice
Instructions
- Preheat the oven to 425°F.
- Line 18 muffin cups with paper liners. In a large bowl, rub the orange zest into the sugar until fragrant.
- Add the flour, baking powder, and salt, and whisk to combine. Toss the cranberries with the flour mixture until coated.
- In a medium bowl or large measuring cup, whisk together the buttermilk, melted butter, oil, eggs, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Scoop into the prepared muffin tin, filling ⅔ full. Bake 15-28 minutes, until golden on top.
Notes
- STORE. Keep cooled cranberry orange muffins in an airtight container. They will last at room temperature for 3-4 days, in the fridge for 5-7 days.
- FREEZE. Place in a freezer safe bag and store for up to 3 months.
Nutrition
Serving: 1g | Calories: 164kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 171mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg