How to make cranberry muffins

These cranberry muffins are moist and tangy with a slight citrus accent, thanks to orange zest and orange juice. Fresh cranberries are naturally tart so if you prefer a sweeter muffin, add more sugar or used dried cranberries.

Ingredients

Original recipe (1X) yields 12 servings

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar or more to taste
¼ cup vegetable oil
1 large egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups fresh cranberries

Directions

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners.

Allrecipes / Kim Shupe
Sift flour, baking powder, and salt into a bowl.

Allrecipes / Kim Shupe
Beat sugar and vegetable oil in a large bowl with an electric mixer until light in color and well blended, about 3 minutes. Add egg and beat until smooth. Mix in orange juice and zest.

Allrecipes / Kim Shupe
Recipe Tip

If you prefer a sweeter muffin, increase sugar to 1/2 cup, or use a mix of half fresh cranberries and half sweetened dried cranberries.
Add flour mixture in batches, stirring until just combined. Fold in cranberries.

Allrecipes / Kim Shupe
Spoon batter into the prepared muffin cups, filling each 2/3 full.

Allrecipes / Kim Shupe
Bake in the preheated oven until tops until tops are golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool muffins in the pan briefly before transferring to a wire rack to cool completely.

Allrecipes / Kim Shupe