Fresh Cranberry Muffins
Bursting with vibrant, tart flavor and a hint of citrusy sweetness, these Fresh Cranberry Muffins are a delightful treat perfect for breakfast or snacking. Made with freshly chopped cranberries, zesty orange peel, and a moist, buttery batter, this recipe strikes the perfect balance between tangy and sweet. Each muffin is tender and fluffy, with an optional sprinkle of coarse sugar on top for a satisfyingly crunchy finish. Ready in just under 40 minutes, they’re easy to whip up and bake to perfection. Whether enjoyed warm out of the oven or saved for later, these homemade cranberry muffins are a seasonal favorite that’s perfect for holiday mornings or cozy gatherings. Keywords: fresh cranberry muffins, cranberry orange muffins, holiday breakfast recipes, easy muffin recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.75 cups Whole milk
- 2 pieces Eggs, large
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 1.5 cups Fresh cranberries, roughly chopped
- 2 tablespoons Coarse sugar for topping (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium-sized bowl, whisk together the melted butter, milk, eggs, vanilla extract, and orange zest until combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Do not overmix; the batter will be slightly lumpy.
Fold the chopped fresh cranberries into the batter, ensuring they are evenly distributed.
Evenly scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
If desired, sprinkle a little coarse sugar on top of each muffin for a sweet and crunchy topping.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them 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 or freeze for longer storage.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 20.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 64 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.
