Cranberry Orange Breakfast Muffins are the perfect way to start your day. These delightful muffins combine the tartness of fresh cranberries with the bright, citrusy flavor of oranges. Each bite is a burst of flavor that’s not only delicious but also incredibly satisfying. Whether it’s a cozy morning at home or a quick breakfast on the go, these muffins are sure to please everyone at the table.
What You’ll Need for Cranberry Orange Breakfast Muffins
To whip up these tasty treats, gather the following ingredients:
- 240g all-purpose flour (2 cups)
- 150g fresh cranberries, chopped (1 cup)
- 240ml orange juice (1 cup)
- 100g sugar (1/2 cup)
- 115g unsalted butter, melted (1/2 cup)
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
How to Make Cranberry Orange Breakfast Muffins
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Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to avoid sticking.
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Mix Dry Ingredients: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir them well to ensure all the dry ingredients are evenly mixed.
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Prepare Wet Ingredients: In a separate bowl, whisk together the eggs, orange juice, melted butter, vanilla extract, and orange zest until well combined.
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Combine Mixtures: Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Be careful not to overmix to keep your muffins fluffy.
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Add Cranberries: Fold in the chopped cranberries gently, making sure they are evenly distributed in the batter.
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Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full. This allows room for the muffins to rise while baking.
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Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean when inserted into the center.
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Cool: Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
The Best Way to Serve It
These muffins are perfect enjoyed warm right out of the oven, but they also keep well if you want to make them ahead of time. You can serve them plain, or for a special touch, drizzle with a simple orange glaze made from powdered sugar and a splash of orange juice. Pair them with a cup of coffee or tea for a refreshing breakfast or snack any time of the day.
Expert Tips for Cranberry Orange Breakfast Muffins
- Use Fresh Cranberries: Fresh cranberries have the perfect tartness that balances the sweetness of the muffins. If using frozen, don’t thaw them out before adding them to the batter.
- Don’t Overmix: Mix just until the ingredients are combined to ensure your muffins stay light and fluffy.
- Experiment with Add-ins: Feel free to add in some chopped nuts or a sprinkle of cinnamon for an extra layer of flavor.
Cranberry Orange Breakfast Muffins: Frequently Asked Questions
1. Can I use dried cranberries instead of fresh?
Yes, you can! However, keep in mind that dried cranberries will make the muffins sweeter, so you might want to reduce the sugar slightly.
2. How do I store leftover muffins?
Store the muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They also freeze well for up to three months!
3. Can I substitute the orange juice with another type of juice?
Yes, you can! Lemon juice or apple juice provide different flavors that can work well, but the taste will differ from the original recipe.
Give these delicious Cranberry Orange Breakfast Muffins a try—they might just become your new favorite morning treat! Enjoy the delightful mix of flavors that makes every bite special!