These Cranberry Orange Muffins are the perfect winter treat, bursting with fresh flavors and a hint of citrusy zing. They're great for a cozy breakfast or a delightful afternoon snack, especially during the colder months when cranberries are at their peak.
All-purpose flour provides the foundation for your muffins, giving them structure and substance. Granulated sugar and brown sugar add sweetness, with brown sugar contributing a touch of moisture. Baking powder is your leavening agent, ensuring the muffins rise beautifully. A pinch of salt enhances the overall flavor.
Unsalted butter adds richness and keeps the muffins tender. Milk helps create a smooth batter and adds moisture. A large egg binds everything together. Vanilla extract gives a warm, sweet aroma, while the orange zest and freshly squeezed orange juice deliver that citrusy kick. Fresh cranberries provide tartness and a pop of color. Lastly, chopped pecans add a nutty crunch, if you choose to include them.
These muffins are delightful on their own or with a spread of butter. For a more indulgent option, serve with a dollop of whipped cream or a drizzle of honey. They pair beautifully with a cup of herbal tea or a glass of freshly squeezed orange juice to complement the citrus notes.
Start by preheating your oven to 375°F (190°C) and line a muffin tin with paper liners. This ensures your muffins don't stick and makes for easy cleanup. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and salt. This helps distribute the leavening agent evenly, so every muffin rises perfectly.
In a separate bowl, combine the wet ingredients: melted butter, milk, egg, vanilla extract, orange zest, and orange juice. Whisk until everything is well mixed. The orange zest and juice will give your muffins that fresh, citrusy aroma.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—overmixing can lead to tough muffins. Now, fold in the cranberries and pecans, if you're using them. The batter should be lumpy, but that's okay!
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This ensures they have room to rise without overflowing. Slide the tin into your preheated oven and bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This step prevents them from getting soggy bottoms. Allow them to cool completely, or enjoy them warm for a comforting treat.
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