Description
Indulge in the delightful flavors of homemade cranberry muffins, featuring zesty orange and a sprinkle of cinnamon sugar topping. This Ina Garten-inspired cranberry muffin recipe is perfect for busy mornings or festive gatherings. With its fluffy texture and vibrant combination of tart cranberries and sweet orange zest, these muffins are sure to impress your family and friends. In just 30 minutes, you can whip up a batch that’s not only delicious but also versatile enough for any occasion—whether served warm from the oven or stored for later enjoyment.
Ingredients
Scale
- 2 cups flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup melted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Zest of 1 orange
- 1 ½ cups cranberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together melted butter, eggs, vanilla extract, buttermilk, and orange zest until smooth.
- Gently mix the wet ingredients into the dry ingredients until just combined; avoid overmixing.
- Fold in cranberries until evenly distributed.
- Divide batter among muffin cups and sprinkle with optional cinnamon sugar topping if desired.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Let cool on a wire rack before serving.
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg