What’s better than a warm muffin to munch on in the morning to really get you going? Nothing, that’s what. Making muffins can be a fun activity that results in something that can keep working for you all week (since muffins can be stored and refrigerated in airtight containers for several days)!
These deliciously tart and sweet, cranberry and orange muffins give us the boost we need in the A.M. and taste just as good throughout the rest of the day. They’re easy to send in lunch boxes or in baggies as an afternoon snack, and your family will be begging you to make another batch as soon as this one runs out — which will happen pretty quickly if our calculated assumptions are correct!
Cranberry Orange Muffins
Yields 12 muffins
- 2 cups all-purpose flour, plus 1-2 tablespoons for coating cranberries
- 1 1/2 cup fresh cranberries
- 3/4 cup orange juice
- 2/3 cup sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 eggs
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 375º F and line baking tin with muffin/cupcake liners.
- Toss cranberries in 1-2 tablespoons flour, shake off excess and set aside.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- Cream butter and sugar together in a large bowl or mixer until lightened in color and fluffy. 2-3 minutes.
- One at a time, add in eggs, waiting until fully incorporated before adding the next, then add in vanilla extract and orange zest.
- Alternate adding dry ingredients and orange juice (1/4 cup at a time), beginning and ending with the dry ingredients. Mix until just incorporated.
- Gently fold in fresh cranberries.
- Pour 1/4 cup batter into muffin tins, until 3/4 full, and bake for 30 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool 5-10 minutes. Serve warm or wait until completely cooled and enjoy!
Recipe adapted from Add A Pinch