Cranberry Orange Muffins
Cranberry orange muffins are perfect for breakfast. They're a great way to use extra fresh or frozen cranberries.
Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 4 tablespoons butter softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- Zest of 1 orange
- 1 teaspoon pure vanilla extract
- 1 cup cranberries thawed if frozen
- Sparkling sugar Optional
Instructions
- Preheat oven to 375°F and put paper liners in a 12-cup muffin pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in orange zest until fragrant. Beat in egg, then stir in milk and vanilla.
- Pour flour mixture into wet mixture and stir until combined, but do not overmix. Fold in cranberries.
- Fill muffin pan wells about 3/4 full. Sprinkle sparkling sugar over the tops of the muffins, if using. Bake for 20-22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
