Hey there, friend! If you’re looking for a deliciously fresh start to your day, you’ve got to try these cranberry orange muffins. They’re bursting with zesty orange flavor and tart cranberries, making each bite feel like a little celebration! What I love most about this recipe is how simple it is to whip up—perfect for those busy mornings when you still want something homemade and scrumptious. Trust me, once you take a bite, you’ll be hooked on these cranberry orange muffins. They’re not just muffins; they’re a bright way to kick off your day!

Ingredients List

Gather these simple ingredients to make your delicious cranberry orange muffins:

• 1 cup all-purpose flour, packed for best results
• 1 cup whole wheat flour, adding a wholesome touch
• 1 cup granulated sugar, sweetening the mix perfectly
• 2 teaspoons baking powder, for that lovely rise
• 1/2 teaspoon baking soda, to boost the fluffiness
• 1/2 teaspoon salt, balancing the flavors
• 1 cup fresh cranberries, chopped for bursts of tartness
• 1 orange, zested and juiced for that citrus zing
• 1/2 cup vegetable oil, keeping the muffins moist
• 2 large eggs, binding everything together
• 1 teaspoon vanilla extract, adding a warm aroma

Make sure your cranberries are fresh and your orange is zested before you get started—this will elevate your muffins to the next level!

How to Prepare Cranberry Orange Muffins

Alright, let’s dive into making these scrumptious cranberry orange muffins! The process is super straightforward, so you’ll be enjoying warm muffins in no time. First things first, preheat your oven to 375°F (190°C). This step is crucial, as it ensures your muffins rise beautifully.

Step-by-Step Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
2. Next, toss in the chopped cranberries and orange zest, giving it a gentle stir to coat the fruit with flour; this helps prevent them from sinking to the bottom.
3. In another bowl, beat together the orange juice, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients, and with a spatula, stir just until combined—don’t worry if there are a few lumps; this is what keeps them fluffy!
5. Now, line a muffin tin with paper liners or lightly grease it, then fill each muffin cup about two-thirds full with your batter.
6. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean!
7. Let them cool in the pan for a few minutes before transferring to a wire rack. Enjoy the delightful aroma!

Tips for Success

To ensure your cranberry orange muffins turn out perfectly every time, here are some handy tips! First, don’t overmix the batter—mix just until the ingredients are combined. A few lumps are perfectly fine and will keep your muffins light and fluffy. Also, keep an eye on your muffins as they bake; check them a few minutes early to avoid overbaking, which can make them dry. If you’ve got a toothpick handy, it’s your best friend—insert it into the center, and if it comes out clean, they’re ready to go! Happy baking!

Nutritional Information

Each cranberry orange muffin is roughly 180 calories, making them a tasty yet sensible choice for breakfast! You’ll also find about 7g of fat, 3g of protein, and 27g of carbohydrates in each muffin. These are estimates, but they give you a great idea of what you’re enjoying with each delightful bite!

FAQ Section

Can I use frozen cranberries?

Absolutely! You can use frozen cranberries in your cranberry orange muffins. Just toss them in straight from the freezer—no need to thaw. They might be a bit softer than fresh ones, but they’ll still add that delicious tartness to your muffins!

How do I store leftover muffins?

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week, but they might dry out a bit. Just pop them in the microwave for a few seconds to warm them up!

Can I substitute ingredients?

Yes, you can! If you’re looking for alternatives, you can use almond flour instead of all-purpose flour for a gluten-free version. Applesauce can replace the vegetable oil to cut down on fat, and if you’re avoiding eggs, try using flaxseed meal mixed with water as a binding agent. Just remember that substitutions may change the final texture a bit!

Why You’ll Love This Recipe

These cranberry orange muffins are not just delicious but also a breeze to make! Here’s why they’ll become a favorite in your kitchen:

• Quick preparation—ready in about 40 minutes!
• Bright, fresh flavors of cranberry and orange in every bite.
• Perfect for breakfast, snacks, or even brunch gatherings.
• Made with wholesome ingredients that you can feel good about.
• They’re versatile—easy to customize with nuts or chocolate chips!
• Great for meal prep; they freeze well for later enjoyment.

Trust me, once you try them, you’ll keep coming back for more!

Serving Suggestions

These cranberry orange muffins are fantastic on their own, but they pair beautifully with a steaming cup of coffee or tea for a cozy morning treat. You can also serve them alongside a dollop of yogurt or a fruit salad for a refreshing breakfast spread. Enjoy the delightful combination!

Storage & Reheating Instructions

To keep your cranberry orange muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge, where they can last about a week. Just be aware that refrigeration might make them a tad drier, so I recommend giving them a quick zap in the microwave for about 10-15 seconds before enjoying! If you want to freeze them, wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 2 months—just thaw overnight in the fridge before serving!

Cranberry Orange Muffins: 7 Steps to Morning Bliss

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• Author: Julia marin
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delicious cranberry orange muffins for a fresh start to your day.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh cranberries, chopped
• 1 orange, zested and juiced
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flours, sugar, baking powder, baking soda, and salt.
3. Add the chopped cranberries and orange zest to the dry ingredients.
4. In another bowl, whisk together the orange juice, oil, eggs, and vanilla.
5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Do not overmix; a few lumps are okay.
7. Line a muffin tin with paper liners or grease it.
8. Fill each muffin cup about 2/3 full with batter.
9. Bake for 20-25 minutes or until a toothpick comes out clean.
10. Let cool slightly before serving.

Notes

• Use fresh cranberries for the best flavor.
• Don’t skip the orange zest; it adds great taste.
• Check muffins a few minutes early to avoid overbaking.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: cranberry orange muffins, easy muffin recipe, breakfast muffins