These cranberry orange muffins are a delightful treat, perfect for breakfast or a snack. The combination of tart cranberries and zesty orange creates a burst of flavor in every bite. They are easy to make and will fill your kitchen with a wonderful aroma.
If you don't usually have cranberries or orange zest in your pantry, you might need to pick these up at the supermarket. Fresh cranberries can often be found in the produce section, especially during the fall and winter months. Orange zest can be made by grating the outer peel of an orange, so make sure to grab a fresh orange as well.
Ingredients For Cranberry Orange Muffins
Flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the cranberries.
Baking powder: Helps the muffins rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Butter: Adds richness and moisture to the muffins.
Milk: Provides moisture and helps to create a tender crumb.
Eggs: Bind the ingredients together and add structure.
Vanilla extract: Adds a subtle, sweet flavor.
Cranberries: Provide a tart contrast to the sweet muffin base.
Orange zest: Adds a fresh, citrusy flavor that complements the cranberries.
Technique Tip for This Recipe
When folding in the cranberries and orange zest, be gentle to avoid overmixing the batter. Overmixing can lead to tough muffins. Use a spatula and fold just until the ingredients are evenly distributed.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.
large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg; this is a good vegan alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the muffins.
fresh cranberries - Substitute with dried cranberries: Dried cranberries can be used if fresh are unavailable, though they are sweeter and less tart.
orange zest - Substitute with lemon zest: Lemon zest provides a similar citrus flavor, though it will be slightly more tart.
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How To Store / Freeze These Muffins
- To keep your cranberry orange muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will help maintain their moist texture and vibrant flavors.
- If you want to extend their shelf life, place the muffins in the refrigerator. This can keep them fresh for up to a week. Just make sure they are in a sealed container to prevent them from drying out.
- For longer storage, freezing is a great option. First, allow the muffins to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which can make the muffins soggy.
- Once cooled, wrap each muffin individually in plastic wrap or aluminum foil. This extra layer of protection helps preserve their flavor and texture.
- Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date so you can keep track of how long they've been stored.
- When you're ready to enjoy a muffin, simply remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave the muffin on a low setting for 20-30 seconds.
- To refresh the muffins and bring back their just-baked taste, you can warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes. This will give them a slightly crisp exterior while keeping the inside moist and flavorful.
How To Reheat Leftovers
For a quick and easy method, use the microwave. Place a cranberry orange muffin on a microwave-safe plate. Heat on medium power for about 15-20 seconds. This will warm the muffin without making it too dry.
If you prefer a crispier exterior, opt for the oven. Preheat your oven to 350°F (175°C). Wrap the muffins in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes.
For a balance between speed and texture, try using a toaster oven. Set it to 350°F (175°C) and place the muffins directly on the rack or on a small baking tray. Heat for 5-7 minutes, checking to ensure they don't overcook.
If you have an air fryer, this can also be a great option. Preheat the air fryer to 320°F (160°C). Place the muffins in the basket and heat for 3-4 minutes. This method will give you a slightly crispy exterior while keeping the inside moist.
For a gourmet touch, try steaming the muffins. Boil water in a steamer pot and place the muffins in the steamer basket. Cover and steam for about 5 minutes. This method keeps the muffins moist and enhances the orange zest and cranberry flavors.
Best Tools for This Recipe
Oven: Used to bake the muffins at the specified temperature of 375°F (190°C).
Muffin tin: Holds the muffin batter in individual portions for baking.
Paper liners: Placed in the muffin tin to prevent the muffins from sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Another bowl: Used to mix the wet ingredients together.
Whisk: Used to combine the dry ingredients and to mix the wet ingredients.
Spatula: Used to fold in the cranberries and orange zest into the batter.
Measuring cups: Used to measure out the flour, sugar, milk, and cranberries.
Measuring spoons: Used to measure out the baking powder, salt, vanilla extract, and orange zest.
Knife: Used to chop the fresh cranberries.
Zester: Used to zest the orange.
Toothpick: Used to check if the muffins are done by inserting it into the center.
Wire rack: Used to cool the muffins completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly chop cranberries and zest oranges using a food processor to save time.
Melt butter in microwave: Melt the butter in the microwave for faster preparation.
Mix dry ingredients in bulk: Combine and store the dry ingredients in a jar for future use.
Double the recipe: Make a double batch and freeze the extra muffins for a quick snack later.
Use an ice cream scoop: Use an ice cream scoop to evenly distribute the batter into the muffin tin.
Cranberry Orange Muffin Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, chopped
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, milk, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped cranberries and orange zest.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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