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Cranberry Orange Muffins
Muffins made with cranberries and orange
Course
Bread
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
164
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Cooling Rack
Cookie Scoop
Muffin Tin
Zester
Ingredients
2
cups
flour
2 ½
teaspoons
baking powder
½
cup
sugar
1
whole
egg
lightly beaten
½
teaspoon
salt
½
cup
milk
⅓
cup
oil
canola or vegetable
¼
cup
fresh orange juice
1
Tablespoon
grated orange peel
2
cup
cranberries
Orange Sugar
2
Tablespoons
sugar
1
Tablespoon
grated orange peel
Instructions
Preheat oven to 400°F. Spray muffin tin with a nonstick spray or line with paper liners.
In a large bowl mix flour, sugar, baking powder and salt
2 cups flour,
2 ½ teaspoons baking powder,
½ cup sugar,
½ teaspoon salt
In a separate bowl mix oil, orange peel, orange juice, egg, and milk.
⅓ cup oil,
1 Tablespoon grated orange peel,
¼ cup fresh orange juice,
1 whole egg,
½ cup milk
Add liquid mixture to flour mixture. Stir just until flour is almost mixed in.
Fold in cranberries
2 cup cranberries
Put into muffin tins sprayed with oil or lined with paper.
Mix orange sugar. Sprinkle over muffins.
2 Tablespoons sugar,
1 Tablespoon grated orange peel
Bake at 400°F for 15-18 minutes
Notes
Don't overmix batter. Stir just until everything comes together
Use paper liners or lightly spray your muffin tin
To use frozen berries, add berries frozen to the batter. Increase baking time by about 5 minutes.
To determine if muffins are baked through, insert a toothpick into the center of a muffin. If the toothpick comes out dry, the muffins are done.
Allow muffins to fully cool on a baking rack before storing in an airtight container
Nutrition
Serving:
1
muffin
|
Calories:
164
kcal
|
Carbohydrates:
29
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
39
mg
|
Potassium:
155
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
150
IU
|
Vitamin C:
5.3
mg
|
Calcium:
59
mg
|
Iron:
1.1
mg