Cranberry Orange Buttermilk Muffins
Bursting with bright flavors, these cranberry orange buttermilk muffins are the perfect blend of tart and sweet, making them an irresistible treat for breakfast or snacking. Fresh cranberries and a zing of orange zest are folded into a tender buttermilk batter, resulting in moist, fluffy muffins with a citrusy twist. A touch of coarse sugar sprinkled on top adds a satisfying crunch and sparkle, elevating the presentation. Quick and easy to prepare, these homemade muffins come together in just 35 minutes, making them ideal for busy mornings or last-minute baking. Pair with coffee, tea, or enjoy as a stand-alone indulgence for a cozy treat that celebrates the flavors of the season!
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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
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 0.33 cup Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Fresh orange juice
- 1 tablespoon Orange zest
- 1.5 cups Fresh cranberries, roughly chopped
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, combine the buttermilk, melted butter, egg, vanilla extract, orange juice, and orange zest. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped cranberries gently using a spatula until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle a pinch of coarse sugar on top of each muffin for added crunch and sweetness.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these delightful muffins with your favorite cup of coffee or tea!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 3024 mg | 132% | |
| Total Carbohydrate | 417.9 g | 152% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 203.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 326 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 986 mg | 21% | |
*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.
