Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest (about 1 large orange)
- 1/2 cup fresh orange juice
- 1/2 cup melted butter (unsalted)
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 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 a little oil.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the orange zest to the dry mixture and rub it in with your fingertips to release the oils.
- In a medium bowl, whisk the melted butter, egg, milk, orange juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently. Stop as soon as the flour disappears. Do not overmix, or the muffins will be tough.
- Gently fold the cranberries into the batter. If using frozen berries, work quickly so they don’t turn the batter pink.
- Divide the batter evenly among the 12 muffin cups. They should be nearly full.
- Bake for 18 to 22 minutes. The tops should be golden brown, and a toothpick inserted in the center should come out clean.
- Let the muffins cool in the tin for 5 minutes, then move them to a wire rack to cool completely.
- Cook Time: 30 minutes