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Cranberry Orange Breakfast Muffins

Delicious Cranberry Orange Breakfast Muffins You'll Love

Delight in these Cranberry Orange Breakfast Muffins that blend zesty oranges and tart cranberries for a perfect breakfast treat.
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Course: Breakfast & Brunch
Keyword: Baking, breakfast, Cranberry Orange Breakfast Muffins, easy recipe, meal prep, Muffins
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 muffins
Calories: 200kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Oven
  • paper liners or cooking spray

Ingredients

For the Muffin Batter

  • 1.5 cups all-purpose flour a versatile base for achieving fluffy muffins
  • 1 cup fresh or frozen cranberries brings a tart burst of flavor
  • 1 teaspoon baking powder helps the muffins rise perfectly
  • 0.5 teaspoon baking soda balances the acidity of the cranberries
  • 0.5 teaspoon salt enhances all the delicious flavors
  • 0.5 cup granulated sugar adds sweetness
  • 0.5 cup brown sugar, packed gives a lovely hint of caramel flavor
  • 1 large egg acts as a binding agent
  • 0.25 cup vegetable oil keeps the muffins moist
  • 1 teaspoon vanilla extract adds a comforting depth of flavor
  • 1 cup orange juice brings refreshing citrus notes
  • zest of 1 orange enhances the orange flavor
  • 0.5 teaspoon ground cinnamon optional for added warmth

Instructions

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C) and prepare a muffin tin with paper liners or grease it.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and optional cinnamon.
  • In a separate bowl, crack an egg and beat it lightly, then add the vegetable oil, vanilla extract, orange juice, and zest, and whisk until blended.
  • Pour the wet mixture into the dry ingredients and stir gently just until combined.
  • Fold in the cranberries carefully to distribute them evenly.
  • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  • Cool the muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
  • Serve your muffins warm or at room temperature.

Notes

These muffins are perfect for meal prep; store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 5mg