Delightfully moist and flavorful, these Cranberry Orange Muffins combine the bright zest of orange with tart cranberries for a perfect treat.

Scale

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter melted and cooled

1 cup buttermilk

2 large eggs

1 teaspoon vanilla extract

Zest of 1 orange

1 1/2 cups fresh or frozen cranberries coarsely chopped

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, buttermilk, eggs, vanilla extract, and orange zest.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

For added flavor, consider adding a sprinkle of sugar on top before baking. These muffins can be made with frozen cranberries too.

Keywords: Cranberry Orange Muffins, muffins, fall baking, breakfast recipes, dessert