Cranberry Orange Muffins Recipe

Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 c. flour; 1 c. sugar; 2 tsp. baking soda; 1 stick butter (unsalted), melted and cooled; 2 large eggs; 3/4 c. orange juice; 1 Tbsp. grated orange peel; 1 c. dried cranberries; 1/4 c. sugar; 1/2 tsp. ground cinnamon

Servings: persons

2 1/2 c. flour
1 c. sugar
2 tsp. baking soda
1 stick butter (unsalted), melted and cooled
2 large eggs
3/4 c. orange juice
1 Tbsp. grated orange peel
1 c. dried cranberries
1/4 c. sugar
1/2 tsp. ground cinnamon

1
In a medium bowl, stir together flour, sugar and baking soda; set aside.
2
In a separate bowl, stir in butter, eggs, orange juice and orange peel.
3
Stir liquid mixture into dry mixture until just combined.
4
Stir in cranberries.
5
If using topping, stir together 1/4 cup sugar and cinnamon in a small bowl.
6
Spoon batter into 12 paper-lined muffin tins. Sprinkle topping on top, if desired. Bake at 350u00b0 for 20 to 25 minutes or until lightly browned and a toothpick inserted near the center comes out clean.

1135

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 c. flour, 1 c. sugar, 2 tsp. baking soda, 1 stick butter (unsalted), melted and cooled, and more.

Yes, Cranberry Orange Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Orange Muffins

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