Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk (whole or 2%)
- 1 cup fresh cranberries (or frozen)
- Zest of 1 orange
- 1/4 cup orange juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy, then mix in the eggs one at a time, followed by the orange zest and juice.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk until just combined.
- Gently fold in the cranberries.
- Fill the muffin cups three-quarters full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Consider sprinkling coarse sugar on top before baking for a delightful crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian