Description
Fresh Cranberry Orange Muffins are a delightful blend of tart cranberries and zesty orange that create a refreshing treat, perfect for breakfast or an afternoon snack. These muffins are moist and soft thanks to the buttermilk, making them irresistible. With just 37 minutes from start to finish, you can whip up these delicious bites that bring joy to any occasion. Whether enjoyed warm straight from the oven or paired with butter and cream cheese, these muffins will surely impress your family and friends.
Ingredients
Scale
- ¼ cup salted butter (softened)
- 10 tbsp packed light brown sugar
- 1 egg
- ½ tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ⅛ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ cup whole milk buttermilk
- 1 tsp orange zest
- ½ cup fresh cranberries (chopped)
- ⅓ cup pecan halves (chopped)
- Sanding sugar for topping
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- Cream together the softened butter and brown sugar until smooth.
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, ginger, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture by alternating with buttermilk until fully incorporated.
- Gently fold in orange zest, chopped cranberries, and pecans.
- Scoop batter into muffin liners, filling them about two-thirds full.
- Sprinkle reserved chopped pecans and cranberries on top before baking.
- Bake for approximately 20-22 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 192
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg