Cranberry Orange Muffins
These Cranberry Orange Muffins are made with tart cranberries, bright orange zest, and sweet freshly squeezed orange juice folded gently into a thick and rich classic muffin batter.
Servings: 12 muffins
- 1 3/4 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup vegetable oil
- 1 large egg
- 3/4 cup orange juice freshly squeezed is best
- 1 tsp orange zest
- 1 - 1 1/2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 1/3 cup unsalted butter cold
- 1 1/4 tsp ground cinnamon
COMBINE MUFFIN INGREDIENTS
In a mixing bowl, add flour, sugar, salt, baking powder and baking soda, and whisk to combine.
To the flour mixture, add vegetable oil, egg, and orange juice and whisk until combined.
Use a rubber spatula to fold in the orange zest and cranberries.
In a small bowl, add all topping ingredients and cut the butter into the mixture using a pastry cutter, two forks, or just your fingers. Once you get pea-sized clumps, you're good.
Calories: 281kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 210mg | Potassium: 120mg | Fiber: 2g | Sugar: 23g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg