EASY Cranberry Orange Muffin Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds healthy fats, while margarine is often less expensive.

fresh cranberries

🥗Healthier: dried cranberries

💰Cheaper: frozen cranberries

Dried cranberries are lower in moisture and can be used in smaller quantities.

Set your oven to 400°F (200°C).

In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisk together until well mixed.

In a medium bowl, combine 1 cup of granulated sugar with the zest of 1 large orange or 2 small oranges. Rub the zest into the sugar with your hands to release the oils.

Juice the zested orange, ensuring there are no seeds, and set the juice aside.

Transfer the sugar mixture to a larger bowl and add 1/2 cup of vegetable oil, 1/2 cup of milk, 2 large room temperature eggs, 1/4 cup of freshly squeezed orange juice, and 2 teaspoons of vanilla. Whisk until combined.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just a few streaks of flour remain.

Add 1 1/2 cups of cranberries to the batter and stir gently to distribute, scraping the bottom of the bowl to ensure no flour remains.

Prepare a muffin pan with muffin papers and distribute the batter evenly among the papers, filling them generously.

Optionally, sprinkle sanding sugar on top of the muffins before baking for added sweetness and sparkle.

Bake in the preheated oven for about 25 minutes, or until the muffins are puffed and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens