Bright and Tangy Citrus Orange Cranberry Muffins
Citrus Orange Cranberry Muffins made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tbsp orange zest
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 400°F (200°C).
- Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the egg, milk, vegetable oil, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.