Cranberry Orange Muffins
Yield: 12 muffins
Degree of difficulty: Easy
Prep Time: 15 minutes
Bake Time: 15-20 minutes
Total Time: 30 minutes
Ingredients
1 2/3 cups (240 g) Cup4Cup Multipurpose Flour
1/2 cup + 1 tablespoon (115 g) Granulated sugar
1 tablespoon (10 g) Baking powder
½ teaspoon (2 g) Kosher salt
1 cup (210 g) Buttermilk
¾ cup (135 g) Canola oil
2 Large eggs (100g)
1 teaspoon (5 g) Vanilla extract
1 cup Dried cranberries
1 tablespoon Orange zest (about 1 orange)
Instructions
- Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper muffin liners.
- In a bowl, whisk together all the dry ingredients except the cranberries and orange zest.
- In a separate bowl, whisk together all the wet ingredients.
- Whisk the wet ingredients into the dry ingredients until a smooth batter is achieved. Gently fold in the cranberries and the orange zest.
- Scoop the batter into the muffin tin, dividing the batter evenly among each cup.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- You may sprinkle the tops of each muffin with sugar before baking.