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Tender Orange Cranberry Muffins that Delight the Palate

Tender Orange Cranberry Muffins made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup fresh cranberries chopped
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter melted
  • 1 tablespoon orange zest
  • ½ cup orange juice

Method
 

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar thoroughly.
  3. In a separate bowl, whisk together the eggs, melted butter, orange juice, and orange zest until well combined.
  4. Pour the wet ingredients into the dry mixture and gently fold until just combined, being careful not to overmix.
  5. Gently fold in the chopped cranberries, distributing them evenly throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.