cranberry orange muffins
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These easy cranberry orange muffins are bursting with the flavors of tart, fresh cranberries and sweet oranges for a beautiful breakfast pastry.
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Rub orange zest and granulated sugar in a bowl until the sugar is moistened and fragrant. Stir in chopped cranberries. Set aside.
1
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In a large bowl, whisk together flour, baking soda, brown sugar, and salt.
2
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In another bowl, whisk together egg, orange juice, buttermilk, and vegetable oil.
3
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Make a well in the dry ingredients; pour in the wet ingredients and mix until just combined. Fold in the cranberries and their sugar.
4
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Use a large cookie scoop to portion the batter into 12 lined muffin cups. Top with coarse sugar.
5
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Bake at 425F for 10 minutes. Without opening the oven, set oven to 350F and bake for another 6-7 minutes. Cool in pan for 5 min, then transfer to a wire rack to cool.
6
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