Cranberry Orange Breakfast Muffins
Delicious muffins that combine fresh cranberries with zesty orange, perfect for breakfast or as a snack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup orange juice (freshly squeezed preferred)
- Zest of 1 orange
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- Combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cinnamon (if using) in a large mixing bowl.
- Beat the egg in another bowl. Add the vegetable oil, vanilla extract, orange juice, and zest. Whisk until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the chopped cranberries evenly into the batter.
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. These muffins can also be enjoyed with butter or honey.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg