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Fresh Cranberry Orange Muffins

These delightful muffins combine the tartness of fresh cranberries with the bright flavor of orange, making them a perfect treat for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh cranberries, chopped
  • 1 tablespoon orange zest
  • 1/2 cup pecans, chopped Can substitute with walnuts or almonds.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix together the buttermilk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the cranberries, orange zest, and chopped pecans.
Baking
  1. Divide the batter evenly into the muffin tin.
  2. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  3. Let cool for a few minutes before serving warm.

Notes

Store any leftover muffins in an airtight container at room temperature for 2-3 days. If you want to keep them longer, place them in the fridge for up to a week or freeze them for up to 3 months. Reheat by microwaving or baking.