Muffins fresh from the oven are always a delight, and what’s better than a batch of delicious “Cranberry Orange Muffins”? Imagine biting into a fluffy muffin, with a tang from cranberries and a hint of orange. These babies aren’t just yummy, but they also look like little droplets of sunshine��� perfect for brightening up your brunches, tea parties or those lazy Sunday mornings. The citrusy aroma is sure to make your tummies rumble and your home, a comforting haven. Here are a few things you’ll love about this bake-goodie: They’re heavenly moist, packed with a vibrant flavor, and the combination of cranberry and orange is a party in your mouth that screams YUM!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Yields: 1 dozen
Let’s get started, shall we? The drool-worthy Cranberry Orange Muffins are just a few steps away!
Ingredients & Equipment You’ll Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 tablespoon orange zest
- 1/2 cup of orange juice
- 2 large eggs
- 1/2 cup unsalted butter
Equipment
- Muffin Pan
- Mixer
Baking powder helps in leavening the muffins, giving them their fluffy texture. On the other hand, the orange zest and juice, from their citrus punch, balance out the tartness of cranberries, and unsalted butter gives a rich, creamy background to the muffin. As for substitutes, if you don’t have fresh cranberries, dried ones can also do the trick. Just be sure to rehydrate them by soaking in hot water for a few minutes.
How To Make Cranberry Orange Muffins
- Start with preheating your oven to 375 degrees and greasing a muffin pan. This is to ensure your muffins do not stick and come out smoothly.
- In a large bowl, combine all of your dry ingredients- flour, sugar, baking powder, baking soda and salt. Stir until everything is well combined.
- Add your wet ingredients- eggs, melted butter, and orange juice to the mixture. Stir until your mixture is lump-free and smooth.
- Fold in the cranberries and orange zest into your batter. Make sure they are evenly distributed throughout for a balanced flavor.
- Divide your batter evenly into the muffin pan and bake for approximately 20 minutes or until a toothpick comes out clean.
Tips For The Best Results
- Do not overmix the batter, as this can lead to tough muffins.
- If you want a slightly sweeter muffin, consider adding white choco chips to the batter.
Storage Tips
- Store in an airtight container for up to 3 days.
- You can freeze them for up to 3 months.
Frequently Asked Questions
Q: Can I use frozen cranberries?
A: Yes, you can. Just ensure that you thaw them before adding it to the batter.
Q: What if I don’t have a muffin pan?
A: You can also bake this in a loaf pan. Just adjust the baking time accordingly.
Q: Can I replace orange zest with orange extract?
A: Yes, but it won’t give the same fresh flavor as zest would.
Q: Will the muffins be sour because of the cranberries?
A: No, the sugar and orange balance out the tartness.
Q: Can I freeze these muffins?
A: Yes, you can freeze them for up to 3 months. Thaw at room temperature before enjoying.
Nutritional Facts of Cranberry Orange Muffins
Calories: 189 kcal
Fat: 6g
Sodium: 200mg
Carbohydrates: 31g
So, that’s a wrap on our Cranberry Orange Muffin recipe! They’re a bunch of sweet and tart, bursting with a zest���truly a game-changer in the world of muffins! Plan on serving this with a dollop of butter and a warm cup of coffee for that perfect breakfast fix. Eager to know how yours turned out! Bake and enjoy the yummies!
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