Cranberry Orange Muffins
Indulge in the delightful combination of tart cranberries and zesty oranges with these scrumptious cranberry orange muffins. Perfect for breakfast, brunch, or a quick snack, these muffins are not only easy to make but also incredibly satisfying. The bright flavors and fluffy texture make them a favorite for all ages. Enjoy them fresh out of the oven or as a grab-and-go treat for your busy mornings. Let’s dive into this delightful recipe that will surely brighten your day!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup fresh cranberries, halved
- 1 orange, zested and juiced
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, and cooking time is around 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 25g
– Fat: 7g
– Fiber: 1g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, sugar, eggs, orange juice, and zest until well combined.
- Add the buttermilk to the wet mixture and stir well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the halved cranberries gently to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy warm or at room temperature!
Alternative Ingredients
Feel free to substitute fresh cranberries with dried cranberries or blueberries. You can also use Greek yogurt instead of buttermilk for a healthier option. If you’re looking for a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Serving and Pairings
These cranberry orange muffins are perfect on their own, but they can also be served with a dollop of whipped cream or a side of yogurt. Pair them with a cup of coffee or tea for a delightful breakfast or snack.
Storage and Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply warm in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring flour accurately can affect texture.
- Baking at the wrong temperature may result in undercooked or burnt muffins.
- Skipping the cooling time can result in soggy muffins.
- Using frozen cranberries without thawing may lead to excess moisture.
Helpful Tips
- Use fresh cranberries for the best flavor.
- Don’t skip the orange zest; it adds a lovely aroma.
- Let the muffins cool completely before storing.
- Consider adding chopped nuts for extra crunch.
FAQs
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries, but it’s best to thaw and drain them first to prevent excess moisture in the batter.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are done.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and bake them fresh in the morning for a delightful breakfast treat.
What can I substitute for buttermilk?
You can use regular milk mixed with a teaspoon of vinegar or lemon juice as a substitute for buttermilk.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Conclusion
Cranberry orange muffins are a delightful treat that brings together the tartness of cranberries and the brightness of oranges. They are perfect for any occasion, whether as a breakfast option or a snack. With their easy preparation and delicious flavor, these muffins are sure to become a favorite in your kitchen. Enjoy every bite!
Cranberry Orange Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup fresh cranberries halved
- 1 orange zested and juiced
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the melted butter, sugar, eggs, orange juice, and zest until well combined.
- Add the buttermilk to the wet mixture and stir well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the halved cranberries gently to avoid breaking them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy warm or at room temperature!
