Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional)
- ½ cup unsalted butter, melted and cooled
- ¾ cup fresh orange juice
- 2 tsp orange zest
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries (halved if large)
- ½ cup chopped walnuts or pecans (optional)
- 1 cup powdered sugar (for optional glaze)
- 2–3 tbsp orange juice (for optional glaze)
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
- In another bowl, whisk melted butter, orange juice, zest, eggs, and vanilla.
- Stir wet ingredients into dry until just combined, being careful not to overmix.
- Gently fold in cranberries and nuts if using.
- Divide the batter evenly into muffin cups and bake for 18–20 minutes, or until golden and a toothpick comes out clean.
- Cool muffins for 10 minutes, then drizzle with orange glaze if desired.
Notes
For best results, toss cranberries in a little flour before folding in to prevent sinking. Use fresh orange juice for the brightest flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian