Description
Deliciously moist cranberry orange muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups flour (plus 1 tablespoon to coat berries)
- 1 cup Granulated sugar
- 1 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup Orange juice
- 2 tablespoons butter softened
- 1 tablespoon orange zest
- 1 egg
- 2 cups fresh cranberries
- ½ cup chopped nuts (I used pecans)
Instructions
- Preheat oven to 425 degrees F.
- Mix the dry ingredients, then use a pastry blender to incorporate the butter.
- Using a zester, zest one tablespoon of an orange.
- Add egg, orange juice, and zest in flour mixture.
- Rinse and dry cranberries. Place 1 ½ cups of the cranberries in a bowl with one tablespoon of flour. Coat the cranberries with flour.
- Fold in chopped nuts and flour coated cranberries.
- Line a muffin tin with paper liners or butter the pan.
- Using a muffin scoop, fill the muffin tins.
- Sprinkle orange sugar (see recipe in the notes) over the tops and add cranberries to the top of the muffins. Cut large ones in half.
- Bake until the muffin tops are golden and just firm, 17 – 20 minutes.
Notes
- For orange sugar, mix granulated sugar with additional orange zest.
- Best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg