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Cranberry Orange Muffins

Cranberry Orange Muffins
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Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup fresh orange juice
  • 1 tablespoon orange zest (about 1 large orange)
  • 1/2 teaspoon vanilla extract
  • 1.5 cups fresh or frozen cranberries

Instructions

  1. Step 1: Preheat and Prepare the Pan. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper muffin liners. Setting the oven to a higher temperature helps the muffins rise quickly, creating those beautiful domed tops.
  2. Step 2: Whisk the Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure the ingredients are well-distributed so the muffins rise evenly.
  3. Step 3: Combine the Wet Ingredients. In a separate medium-sized bowl, whisk the egg until light. Stir in the melted butter, orange juice, orange zest, and vanilla extract. Whisk until the mixture is fully emulsified and smooth.
  4. Step 4: Mix the Muffin Batter. Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few small streaks of flour are perfectly fine at this stage.
  5. Step 5: Fold in the Cranberries. Gently fold the cranberries into the batter. If you are using frozen cranberries, do not thaw them first, as this can cause the juice to bleed and turn the batter pink. Tossing them in a teaspoon of flour before adding can also help prevent them from sinking.
  6. Step 6: Fill the Tins and Bake. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way full. Place the tin in the center of the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
  7. Step 7: Cool and Enjoy. Let the muffins sit in the pan for about 5 minutes to firm up. Transfer them to a wire cooling rack to cool completely. This prevents the bottoms from becoming soggy from trapped steam.

Find it online: https://www.pleasecook.com/breakfast/cranberry-orange-muffins/