Cranberry Orange Moist Muffins (Printable Version)

Moist muffins with tart cranberries and bright orange zest, ideal for breakfast or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1/2 cup vegetable oil
08 - 1/2 cup whole milk
09 - 1 teaspoon vanilla extract
10 - Zest of 1 large orange
11 - 1/3 cup freshly squeezed orange juice

→ Add-Ins

12 - 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
13 - 2 tablespoons coarse sugar (optional, for topping)

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, vegetable oil, milk, vanilla extract, orange zest, and orange juice until well blended.
04 - Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing.
05 - Fold cranberries into the batter carefully to distribute evenly.
06 - Divide batter evenly among the 12 muffin cups. Sprinkle tops with coarse sugar if desired.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Insights:

01 -
  • They come together in just 35 minutes from start to finish, making them perfect for busy mornings when you want something homemade.
  • The combination of bright orange and tart cranberries creates a naturally balanced sweetness that doesn't feel heavy.
  • Frozen cranberries work beautifully, so you can make these any time of year without hunting for fresh fruit.
02 -
  • Don't thaw frozen cranberries. This is the secret that keeps them from bleeding their color all through the batter and turning everything muddy pink. Frozen cranberries hold their integrity and release their flavor and tartness as they bake.
  • The moment your toothpick comes out clean, you're done baking. One minute too long and the muffins start to dry out. They continue cooking slightly as they cool, so timing is everything.
  • Orange juice is acidic and reacts with the baking soda. This is what gives these muffins their tender, almost cupcake-like crumb. This reaction is why you can't skip the fresh juice.
03 -
  • Room temperature ingredients mix together more smoothly and create a more tender, evenly textured crumb. Take your eggs and milk out of the fridge 15 minutes before you start.
  • A small ice cream scoop is your secret weapon for filling muffin cups evenly. Every muffin bakes at the same rate and finishes with a similar texture and browning.

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