Can I use frozen cranberries in this recipe?

Yes, you can definitely use frozen cranberries in this recipe without any issues. Just be sure to toss them in a little bit of flour before folding them into the batter to prevent them from sinking. This way, they'll distribute evenly throughout your muffins.

What can I serve with Orange Cranberry Muffins?

These muffins pair beautifully with various beverages. Consider serving them alongside a hot cup of coffee, tea, or even a glass of freshly squeezed orange juice. For a full breakfast, they also go great with yogurt or a fruit salad.

How do I know when the muffins are done baking?

To check if your muffins are done baking, insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they are ready to be taken out of the oven. Overbaking can lead to dry muffins, so keep an eye on the time.

Can I make these muffins ahead of time?

Absolutely! These muffins store well for up to three days at room temperature in an airtight container. For longer storage, you can freeze them in an airtight bag for up to three months. Just thaw them overnight in the refrigerator before serving.

What other flavor variations can I try?

Feel free to get creative! You can swap cranberries for blueberries or raspberries, or even add spices like cinnamon or nutmeg for an extra flavor boost. Adding nuts or dark chocolate chips can also enhance the muffin's texture and taste.

Orange Cranberry Muffins: Simple & Delicious Recipe

Ingredients

Scale

1 1/2 cups All-purpose flour
1/2 cup Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1/2 cup Orange juice
1/4 cup Vegetable oil
1 Large egg
1 teaspoon Vanilla extract
1 cup Cranberries (fresh or frozen)
Zest of 1 orange

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Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the cranberries and orange zest.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool slightly before serving.

Notes

These muffins are best enjoyed warm with flavors melding beautifully. Store in an airtight container at room temperature for up to three days.

Author: Robert Thompson
Prep Time: 10
Cook Time: 20
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 9g
Sodium: 150mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg