The Best Orange Cranberry Muffins

Are you looking for a delicious and festive treat to enjoy this holiday season? Look no further than these amazing Orange Cranberry Muffins! Packed with juicy cranberries and zesty orange flavor, these muffins are the perfect balance of sweet and tart. Whether you’re baking for a special occasion or just want to treat yourself, these muffins are sure to impress.

As a seasoned baker with a passion for creating delicious treats, I can confidently say that these Orange Cranberry Muffins are a real winner. I recently developed this recipe after being inspired by the flavors of the season, and I’ve been blown away by how well they turned out. The combination of fresh cranberries and bright orange zest is simply irresistible, and I can’t wait to share this recipe with you.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup milk
• 1 large egg
• 1 tablespoon orange zest
• 1 cup fresh cranberries

Substitution: For a dairy-free option, you can use plant-based milk and vegan butter in place of dairy products.

Step-by-Step Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the melted butter, milk, egg, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh cranberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips

• For a burst of extra flavor, try adding a sprinkle of cinnamon or nutmeg to the batter.
• If you don’t have fresh cranberries, you can use dried cranberries instead. Just be sure to soak them in hot water for 10 minutes before adding them to the batter.
• To make these muffins ahead of time, bake them as directed and store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Storage & Substitutions

To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. To freeze, wrap them individually in plastic wrap and place in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 20-30 seconds or bake in a 350°F oven for 10 minutes.

FAQ

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries in this recipe. Just be sure to thaw them completely and pat them dry before folding them into the batter.

Can I use orange juice instead of orange zest?

While fresh orange zest provides the best flavor in these muffins, you can substitute orange juice if needed. Use 1-2 tablespoons of orange juice in place of the zest.

How can I make these muffins gluten-free?

To make these muffins gluten-free, substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to check that all other ingredients are also gluten-free.

Can I add nuts to these muffins?

Yes, chopped nuts such as walnuts or pecans would be a great addition to these muffins. Simply fold them into the batter along with the cranberries.

How can I make a vegan version of these muffins?

To make a vegan version of these muffins, use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the dairy and egg.

I hope you enjoy baking and devouring these scrumptious Orange Cranberry Muffins as much as I do. Feel free to share this recipe with your friends and family for a delightful treat that’s perfect any time of year. Don’t forget to leave a comment below letting me know how your muffins turned out!

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