Wild Cranberry Orange Muffins
Bursting with vibrant flavors and wholesome goodness, these Wild Cranberry Orange Muffins are the perfect balance of tart and sweet. Featuring juicy wild cranberries folded into a tender orange-infused batter, these bakery-style muffins are elevated by the bright aroma of freshly grated orange zest. With ingredients like melted butter and a splash of orange juice, each bite is rich, moist, and utterly irresistible. Ready in just 35 minutes, this recipe is ideal for a quick breakfast, snack, or holiday brunch centerpiece. Serve warm with a pat of butter, or enjoy on their own for a zesty, fruit-filled treat that’s sure to impress. Whether made with fresh or frozen cranberries, these muffins deliver a burst of seasonal delight in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoon orange zest
- 1.5 cups wild cranberries (fresh or frozen)
- 0.75 cups milk
- 0.25 cups orange juice
- 0.33 cups unsalted butter, melted and cooled
- 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 grease thoroughly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and orange zest until well combined.
Gently fold the wild cranberries into the dry ingredients to coat them lightly in the flour mixture. This helps prevent them from sinking during baking.
In a medium bowl, whisk together the milk, orange juice, melted butter, egg, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 406 mg | 136% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 392.6 g | 143% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 177.6 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1025 mg | 22% | |
*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.
