Bakery-Style Cranberry Orange Muffins

An image of a batch of cranberry orange muffins, one stacked on top of the others, on a wooden serving board.

Bakery-Style Cranberry Orange Muffins

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 25

Resting Time: 5

Total Time: 45

Servings: muffins

Calories: 248kcal

Author: Shruthi Baskaran-Makanju

Orange zest rubbed into the sugar puts orange flavor in every bite. Fresh or frozen cranberries both work, they bake in 25 minutes, and they freeze well.

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
1 tablespoon orange zest about 1 full orange zest
½ teaspoon cinnamon
½ cup vegetable oil
2 medium eggs
½ cup milk
¼ cup orange juice
2 teaspoons vanilla extract
1½ cups cranberries fresh or frozen

Instructions

Preheat your oven to 400°F and prepare a 10 to 12 muffin tray lined with paper liner or silicone muffin cups.
Bring the eggs out of the fridge to allow them to come to room temperature. Zest the oranges into a small bowl and squeeze ¼ cup of the orange juice.
In a large bowl, sift together flour, baking powder, and salt.
In a separate bowl, mix sugar and orange zest until evenly combined, resembling wet sand. Whisk in cinnamon, vegetable oil, milk, eggs, orange juice, and vanilla until thoroughly mixed.
Combine the sugar mixture with the flour mixture, stirring just until no flour streaks remain.
Gently fold in the cranberries. Divide the batter among the muffin cups and, if desired, sprinkle with additional sugar.
Bake for 25 minutes or until the tops are golden brown, and a toothpick inserted into the center comes out clean with a few crumbs. Baking time for frozen cranberries might be slightly longer.
Allow the muffins to cool in the pan for a few minutes before removing and serving.

Notes

Fresh or frozen cranberries both work. If they're frozen, break up any clumps so they spread evenly.
Zest only the orange part; the white pith is bitter.
Let the eggs come to room temperature for a fluffier muffin.
Fold in the cranberries at the end and don't overmix, or the muffins turn dense.
To freeze, cool completely and store in a freezer bag. Warm in the microwave or toaster oven for 20 to 30 seconds. They keep 3 days at room temperature or 5 in the fridge.

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