Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup orange juice (freshly squeezed if possible)
- Zest of 1 orange
- ½ teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cinnamon. Whisk until well blended.
- In another bowl, beat the egg. Then add the vegetable oil, vanilla extract, orange juice, and orange zest. Whisk until combined.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are fine.
- Fold in the chopped cranberries evenly.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
Store muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg