Cranberry Orange Muffins are the perfect blend of tart and sweet, making them a delightful addition to your breakfast or tea time. With their burst of flavour, these muffins are not only a treat for the taste buds but also bright and inviting to the eyes. Whether you’re whipping them up for a special occasion or simply to enjoy at home, you’ll love how easy they are to make.
What You’ll Need for Cranberry Orange Muffins
Gathering your ingredients is the first step to creating these delightful muffins. Below is a simple list to help you get started:
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- Zest of 2 oranges
- ½ cup milk (120mL)
- ½ cup vegetable oil (120mL)
- ¼ cup orange juice (60mL)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen cranberries (180g)
How to Make Cranberry Orange Muffins
Now that you have all your ingredients ready, let’s dive into the steps to create these scrumptious muffins.
- Preheat your oven to 400°F (200°C). Line a muffin pan with paper liners to prevent the muffins from sticking.
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate bowl, combine the sugar and orange zest. Mix well until the sugar is fragrant and infused with the orange aroma.
- Add the milk, vegetable oil, orange juice, eggs, and vanilla extract to the sugar and orange mixture. Stir until everything is thoroughly combined.
- Gradually fold in the dry ingredients into the wet mixture. Be careful not to overmix; a few lumps are okay.
- Gently fold in the cranberries, making sure they are evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each one about 2/3 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Cranberry Orange Muffins
These Cranberry Orange Muffins are best enjoyed slightly warm, perhaps with a pat of butter or a drizzle of honey. They make for an excellent breakfast option alongside a hot cup of tea or coffee. For a delightful twist, consider serving them with a dollop of Greek yoghurt and some extra fresh cranberries on the side.
For brunch gatherings, arrange them on a tiered cake stand for a beautiful presentation that will impress your guests. You can also serve them with a side of fruit salad for a colourful, nutritious breakfast plate.
Expert Tips for Cranberry Orange Muffins
- If you’re using frozen cranberries, do not thaw them before adding to the batter. This helps prevent the batter from turning too pink.
- For an added touch, sprinkle a little sugar on top of the muffins before baking for a sweet, crunchy topping.
- Feel free to experiment with different fruits! Blueberries or raspberries can be great substitutes if cranberries aren’t available.
Cranberry Orange Muffins FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries. Just soak them in warm water for a few minutes to plump them up before adding to the batter.
How do I store the muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag; they will last for about 3 months.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, making sure it contains xanthan gum for the best texture.
Cranberry Orange Muffins are a wonderfully simple recipe that’s bursting with flavour. Give them a try, and you may just find them becoming a staple in your household. Enjoy baking!