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A delicious plate of Cranberry Orange Breakfast Muffins with Holiday Glow

Cranberry Orange Breakfast Muffins with Holiday Glow

These muffins are perfect for a festive breakfast, combining the tartness of cranberries with the freshness of orange zest.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tbsp orange zest
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup sugar
Wet Ingredients
  • 1/3 cup melted butter
  • 2 large eggs
  • 3/4 cup milk
  • 1 cup fresh or dried cranberries

Equipment

  • Muffin Tin
  • Paper Liners

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together the flour, orange zest, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk the melted butter, eggs, and milk until well combined.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
  5. Fold in the cranberries evenly throughout the batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely.

Notes

For extra moisture, substitute half the milk with buttermilk. If using fresh cranberries, toss them in a bit of flour before folding in to prevent sinking to the bottom.