Cranberry Citrus Muffins
Bursting with bright flavors and warm seasonal charm, these Cranberry Citrus Muffins are a delightful treat perfect for breakfast, brunch, or an anytime snack. Featuring tart, ruby-red fresh cranberries and the zingy essence of orange zest and freshly squeezed juice, these muffins strike the perfect balance of sweet and tangy. Made with pantry staples and prepped in just 15 minutes, this recipe combines fluffy perfection with the irresistibly fragrant notes of vanilla and citrus. Whether you're hosting a holiday gathering or simply craving something homemade, these moist and tender muffins are sure to impress. Enjoy them warm with a pat of butter or as a grab-and-go snack that’s both satisfying and wholesome.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1.5 cups fresh cranberries, roughly chopped
- 1 tablespoon orange zest
- 0.33 cup unsalted butter, melted and slightly cooled
- 0.75 cup milk
- 0.25 cup freshly squeezed orange juice
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the chopped fresh cranberries and orange zest to the dry ingredients, and toss to coat the cranberries evenly in the flour mixture.
In a separate bowl, whisk together the melted butter, milk, orange juice, egg, and vanilla extract until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; the batter may look slightly lumpy, which is fine.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
