Cranberry Orange Breakfast Muffins
These muffins combine tart cranberries with zesty orange for a delightful breakfast treat that's easy to make and sure to brighten your mornings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute half with whole-wheat flour for added heartiness.
- 1 tablespoon baking powder
- 1/2 teaspoon salt A pinch enhances flavor.
- 1/2 cup sugar You can mix brown and white sugar for a richer taste.
Wet Ingredients
- 2 eggs Help bind the mixture.
- 3/4 cup orange juice Freshly squeezed for the best flavor.
- 1 tablespoon orange zest Adds bright flavor.
- 1/2 cup melted butter Can be replaced with coconut oil for dairy-free.
- 1 teaspoon vanilla extract Enhances the aroma.
Mix-ins
- 1 cup fresh or frozen cranberries Dried cranberries can be used if soaked in water beforehand.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the flour, baking powder, salt, and half of the sugar.
- In a separate bowl, whisk together the eggs, orange juice, zest, melted butter, and vanilla extract.
Mixing
- Gently combine the wet and dry ingredients, being careful not to overmix.
- Fold in the cranberries using a rubber spatula or large spoon.
Baking
- Pour the batter into a greased muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a few minutes before serving.
Notes
For added flavor, sprinkle with cinnamon sugar before baking. Can top muffins with a variety of ingredients like blueberries or nuts for different variations. Freezes well for later enjoyment.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g
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