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To make these tasty cranberry orange muffins, gather these ingredients: - 1 ½ cups all-purpose flour - ¾ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 large egg, at room temperature - ¾ cup buttermilk (or any plant-based milk for a dairy-free option) - ⅓ cup vegetable oil - Zest of 1 large orange, finely grated - 1 cup fresh or frozen cranberries, chopped if large - 1 teaspoon pure vanilla extract - Optional: ½ cup chopped walnuts or almonds for added crunch You can customize your muffins with add-ins. Here are some ideas: - Chopped walnuts or almonds for a crunch - Dried cranberries for extra sweetness - Orange zest for an extra citrus kick - Chocolate chips for a sweet twist If you don’t have some ingredients, don’t worry! Here are some swaps: - Use whole wheat flour for a healthier option. - Substitute granulated sugar with brown sugar for a richer taste. - Replace buttermilk with yogurt or a mix of milk and vinegar. - Use coconut oil instead of vegetable oil for a unique flavor. These options help you make the recipe your own while keeping it delicious! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While your oven warms up, grab your muffin tin. Line it with paper liners or grease it lightly. This will help your muffins pop right out. In a large mixing bowl, whisk together the dry ingredients. Combine 1 ½ cups of all-purpose flour, ¾ cup of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Mix them well. This ensures all flavors blend nicely. In another bowl, whisk your wet ingredients. Start with 1 large egg at room temperature. Add ¾ cup of buttermilk, ⅓ cup of vegetable oil, the zest of 1 large orange, and 1 teaspoon of pure vanilla extract. Whisk until it’s smooth. This mixture adds moisture and brightness to your muffins. Gently pour the wet mixture into your bowl of dry ingredients. With a spatula, fold the two mixtures together. Be careful not to overmix. Your batter should stay a little lumpy. This keeps the muffins light and fluffy. Next, fold in 1 cup of fresh or frozen cranberries. If you like, add ½ cup of chopped walnuts or almonds too. Spoon the batter into the muffin tin, filling each cup about ¾ full. This allows space for rising. Bake the muffins for 18 to 20 minutes. To check if they're done, insert a toothpick into the center. It should come out clean. After baking, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Overmixing can ruin your muffins. It makes them tough and chewy. To avoid this, mix gently. After you add the wet mix to the dry mix, use a spatula. Fold the batter until you see no dry flour. It’s okay if the batter looks a bit lumpy. Lumps mean soft muffins! Even baking is key for great muffins. Start by preheating your oven to 350°F (175°C). Use a reliable oven thermometer to check the temperature. Fill each muffin cup about ¾ full for even rising. Rotate the muffin tin halfway through baking. This helps all muffins bake evenly. A perfect muffin has a light and airy texture. Use fresh ingredients like baking powder and baking soda. Check the expiration dates to ensure they are active. Room-temperature ingredients mix better. For a moist texture, buttermilk is fantastic. You can also use plant-based milk for a lighter option. If you want crunch, add nuts! Pro Tips Use Fresh Cranberries: Fresh cranberries give the best flavor and texture. If using frozen cranberries, do not thaw them before adding to the batter to maintain their shape and tartness. Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Don’t Overmix: Overmixing can lead to dense muffins. Stir the wet and dry ingredients until just combined for light and fluffy muffins. Storage Tip: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat in the oven for a fresh taste! {{image_4}} You can switch cranberries with other fruits. Blueberries, raspberries, or chopped apples work well too. Each fruit gives a unique taste. For example, blueberries add sweetness, while apples add moisture. If you use fresh fruit, chop it small. This ensures even distribution. With frozen fruit, do not thaw before adding. It keeps the batter cool and moist. Making gluten-free muffins is easy. Substitute all-purpose flour with a gluten-free blend. Look for blends that include xanthan gum. This helps the muffins rise and stay soft. You can also use almond flour or oat flour. Just remember, these may change the texture a bit. Always check that your baking powder is gluten-free too. Want to boost the flavor? Try adding spices like nutmeg or ginger. These spices pair nicely with the orange zest. You can also mix in chocolate chips or dried fruit for extra sweetness. For a nice crunch, nuts like walnuts or almonds are great. Each of these additions makes your muffins more exciting and tasty. To keep your cranberry orange muffins fresh, store them in an airtight container. Place a paper towel at the bottom to absorb moisture. This will help keep them soft and prevent sogginess. You can store them at room temperature for up to three days. If you want to keep them longer, refrigeration is an option. However, this may change their texture slightly. Freezing is a great way to save muffins for later. Allow the muffins to cool completely first. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. Label it with the date. They can last up to three months in the freezer. When you're ready to enjoy them, simply take out the muffins and let them thaw at room temperature. Reheating your muffins is quick and easy. You can use a microwave or an oven. For the microwave, heat for about 10 to 15 seconds. Check to make sure they are warm but not hot. If using an oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5 to 7 minutes. This will help restore their fresh-baked flavor and texture. Enjoy them warm! Yes, you can use frozen cranberries. They work well in this recipe. Just fold them in while they are still frozen. This helps keep the muffins moist and fruity. If you notice extra moisture, you may want to reduce the buttermilk slightly. This way, your muffins will still rise beautifully. To make these muffins vegan, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes to thicken. You can switch buttermilk for a plant-based milk, like almond or soy milk. This keeps the muffins moist and tasty while being plant-friendly. If you don't have buttermilk, you can use regular milk. Just add 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Stir and let it sit for five minutes. This creates a similar tangy flavor. You can also use any plant-based milk for a dairy-free option. To adjust the sweetness, you can modify the sugar amount. If you prefer less sugar, reduce it by 1/4 cup. You can also use natural sweeteners like honey or maple syrup. Just remember to adjust the liquid ingredients slightly to keep the muffin texture right. In this post, we explored how to make delicious muffins. We covered key ingredients and optional add-ins for extra flavor. I shared step-by-step instructions to help you bake perfectly. You learned tips and tricks for great texture and even baking. We also discussed fun variations and storage methods to keep your muffins fresh. Remember, baking should be fun and creative. Experiment with flavors and enjoy your tasty results!

Cranberry Citrus Bliss Muffins

Delicious muffins bursting with cranberry and citrus flavors, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 large egg, at room temperature
  • 0.75 cups buttermilk (or any plant-based milk)
  • 0.33 cups vegetable oil
  • 1 large orange, finely grated zest
  • 1 cups fresh or frozen cranberries, chopped if large
  • 1 teaspoon pure vanilla extract
  • 0.5 cups chopped walnuts or almonds (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cavity to prevent sticking.
  • In a large mixing bowl, use a whisk to combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure these dry ingredients are thoroughly mixed for even baking.
  • In a separate bowl, whisk together the large egg, buttermilk, vegetable oil, finely grated orange zest, and pure vanilla extract until the mixture is smooth and well-blended.
  • Gently pour the wet mixture into the bowl of dry ingredients. Using a spatula, fold the two mixtures together carefully until just combined. The batter should remain a bit lumpy.
  • Next, gently fold in the cranberries, ensuring they are evenly distributed throughout the batter. If you're adding nuts, mix them in at this stage as well.
  • Spoon the prepared batter into the muffin tin, filling each cup approximately ¾ full.
  • Bake the muffins in the preheated oven for about 18 to 20 minutes. They are done when a toothpick inserted into the center comes out clean.
  • Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, transfer them carefully to a wire rack to cool completely.

Notes

For a touch of elegance, serve warm dusted with powdered sugar or drizzled with orange glaze.
Keyword breakfast, citrus, cranberry, muffins