Breakfast
Cranberry Muffins
45min
12 servings
Indulge in the delightful flavors of these Cranberry Muffins, a perfect treat for breakfast or a sweet snack. These moist and fluffy muffins are bursting with tart and juicy cranberries, balanced by a hint of orange zest and a delicate crumb. Enjoy these muffins warm from the oven, and let the tantalizing aroma fill your kitchen.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
16 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Cream butter and sugar
In another bowl, cream the unsalted butter and sugar together until light and fluffy, using an electric mixer or a whisk.
Add eggs and vanilla
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Alternate dry ingredients and milk
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
Prepare cranberries and orange zest
Roughly chop the cranberries. Zest the orange.
Fold in cranberries and orange zest
Gently fold the chopped cranberries and orange zest into the batter.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake the muffins
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your delicious Cranberry Muffins!

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