Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1/2 cup fresh orange juice
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 tablespoon fresh orange zest
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with butter.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a medium bowl, beat the egg lightly. Stir in the milk, orange juice, melted butter, orange zest, and vanilla extract until well combined.
- Make a well in the center of the dry ingredients. Pour the liquid mixture into the well.
- Stir the mixture gently with a spatula just until the flour disappears. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the cranberries until they are evenly spread throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 30 minutes