Citrus Orange Cranberry Muffins
Delightful muffins bursting with tart cranberries and sweet orange zest, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened or a halal-friendly substitute
- 2 large eggs
- 1/3 cups freshly squeezed orange juice
- 1 large orange zest from one large orange
Fruity Additions
- 1 cup fresh cranberries or frozen, thawed and drained
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in one egg at a time, ensuring each is fully combined before adding the next.
- Mix in the orange juice and orange zest to the batter.
- Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
- Gently fold in the cranberries, being careful not to break them.
Baking
- Use a spoon or ice cream scoop to portion the batter into the muffin tin, filling each compartment about ¾ full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Serving
- Serve the muffins warm and enjoy!
Notes
For variations, consider using half whole wheat flour for added nutrition or brown sugar for a deeper flavor. Store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 3 months.