Fresh Cranberry Orange Muffins
Delightful muffins combining tangy cranberries and refreshing orange zest, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon orange zest Zest from a fresh orange
Add-ins
- 1 cup fresh cranberries, chopped Chop these for even mixing
- 1/2 cup pecans, chopped Can substitute with walnuts or almonds
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, oil, egg, and orange zest until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chopped cranberries and pecans.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
Store in an airtight container at room temperature for up to three days. Freezing is also an option for later enjoyment.