Description
Bright, fluffy, and bursting with flavor, these cranberry orange muffins are a quick fix for any morning or midday pick-me-up. Made in one bowl with no mixer needed, they’re tart, sweet, and citrusy with just the right crumb—your kitchen’s about to smell amazing.
Ingredients
1½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk (plus more if needed)
½ cup orange juice
2 tablespoons grated orange zest
1 cup cranberries (fresh or frozen)
Instructions
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine oil, egg, milk, orange juice, and orange zest.
Add wet ingredients to the dry and stir gently until just combined.
Fold in cranberries.
Divide batter evenly among muffin cups.
Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
Let cool in pan for 5 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 / Muffin
- Sugar: 15g / Muffin
- Fat: 6g / Muffin
- Carbohydrates: 28g / Muffin
- Protein: 2g / Muffin