January: Cranberry Orange Muffins

These muffins are a delightful way to start the new year, using fresh cranberries and juicy oranges that are in season. Perfect for breakfast or a snack, they're bursting with tangy sweetness.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 12

Ingredients

1 3/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup milk

1 large egg

1 teaspoon vanilla extract

1 tablespoon orange zest

1/4 cup freshly squeezed orange juice

1 1/2 cups fresh cranberries

1/4 cup chopped pecans (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.

3. In a separate bowl, combine melted butter, milk, egg, vanilla extract, orange zest, and orange juice.

4. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.

5. Gently fold in the cranberries and pecans, if using.

6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Reheating

Warm in a microwave for 15-20 seconds or reheat in a preheated oven at 300°F (150°C) for 5-7 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.