Cranberry Muffins or Loaf Bread
Bursting with vibrant citrus flavors and tart cranberries, this "Cranberry Muffins or Loaf Bread" recipe is a delightful fusion of tangy and sweet, perfect for breakfast, brunch, or an afternoon snack. Featuring freshly squeezed orange juice and fragrant orange zest, these baked treats are irresistibly moist and packed with juicy cranberries, with the option of adding crunchy walnuts for extra texture. Whether you choose to make tender, individual muffins or a beautifully golden loaf, this recipe is easy to prepare, taking just 15 minutes to whip up before baking. Ideal for holiday mornings or as a year-round favorite, these cranberry muffins or loaf pair wonderfully with a cup of coffee or tea. With flexible serving options and a short prep time, this recipe is sure to become a go-to in your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon orange zest
- 0.5 cups unsalted butter, melted
- 0.75 cups orange juice, freshly squeezed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease a standard loaf pan if making loaf bread.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
In a separate bowl, whisk the melted butter, orange juice, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped cranberries and walnuts (if using), ensuring they are evenly distributed throughout the batter.
If making muffins, divide the batter evenly among the muffin cups, filling each about 3/4 full. If making loaf bread, pour the batter into the prepared loaf pan, spreading it evenly.
Bake muffins for 20-25 minutes or loaf bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins or loaf cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 18.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 89 mg | 2% | |
*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.
