These Cranberry Orange Muffins are moist and fluffy with a delightful combination of sweet and tangy and burst with flavors from cranberries and oranges. They’re perfect for breakfast with your morning cup of coffee or tea, as a brunch, or as an afternoon snack. Add a glaze and you could call it dessert. So basically, they’re perfect morning, noon, or night.
The star of the show is obviously the cranberries. You may use fresh or frozen, dried and even better the fresh one if you already have. Others may seem don’t recommend using dried one but dried cranberries works well too as a substitute in baking goods. I absolutely love the texture of these cranberry orange muffins, they’re light and fluffy, just like cupcakes.
These easy bakery style muffins can easily mix these together using by hand, no mixer required. These are simple to make. There’s nothing fancy, nothing strange about them. Just a few basic ingredients from your pantry .This muffin recipe is an easy family’s favorite that I’m sure you’ll love!
How Do You Prepare Dried Cranberries For Baking?
These Muffins are slightly sweet, making cranberry muffins with dried cranberries is a great option when fresh cranberries are out of season, and you can’t find frozen cranberries. Unsweetened dried cranberries are tart, so I recommend sweetened dried cranberries. Just place dried cranberries in a bowl cover with hot water. Set aside for at least 15 minutes to soak and drain well when ready to mix with other ingredients.
What I love about this recipe is the sweet and zesty flavors of the muffins perfect to serve with tea and coffee family or a ladies luncheon. You may want to make and enjoy with other muffins like Blueberry Streusel Muffins, Chocolate Chips Banana Muffins everybody will surely love!
How To Store Cranberry Orange Muffins
There are a few ways to properly store muffins.
Room Temperature: Once cooled completely, they can be stored underneath a cake dome for 2 to 3 days at room temperature.
Refrigerator: Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, microwave 1 to 2 muffins at a time for 20 to 30 seconds or just until warm or just allow muffin to come to room temperature naturally, about 15 minutes.
Freezer: Store the muffins in a freezer-safe bag or freezer-friendly container and freeze for up to 3 months. Label with date and recipe name.Thaw overnight in the fridge before serving.
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Cranberry Orange Muffins
Description
These Cranberry Orange Muffins are moist and fluffy with a delightful combination of sweet and tangy and burst with flavors from cranberries and oranges.
Ingredients
For th Orange Sugar
Instructions
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Preheat the oven to 180°C. Line a 12-count muffin tin with silicon cupcake liners or paper liners or you can spray with non-stick baking spray.
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Place dried cranberries in a proof heated bowl cover with hot water. Soak for 15-- 30 minutes until plumb. Drain well when it is ready to use.
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In a large mixing bowl, combine flour, baking soda, baking powder and salt. Whisk to combine
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Grate about 1 tablespoon of orange zest. Set aside until ready to use.
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In another bowl, combine sugar and eggs whisk until light and fluffy. Add butter and oil whisk to combine then add milk, vanilla and half of the orange zest.
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Combine wet ingredients to the dry ingredients. Mix just until combine and no lumps are visible.
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Mix in the soak dried cranberries, gently fold into the batter.
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Divide the batter evenly into the 12 muffin cups and top with more cranberries.
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In a small bowl, combine sugar and the remaining orange zest, stir to make an orange sugar then sprinkle on top of the muffins.
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Bake for 15 to 18 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.
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Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Remove each muffins and serve slightly warm.
