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Cranberry Orange Muffins Fresh and Flavorful Treat

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- 1 cup fresh cranberries, finely chopped - Zest and juice of 1 medium orange - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg, at room temperature - ½ cup vegetable oil - ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon vinegar added) - 1 teaspoon pure vanilla extract Fresh cranberries bring a tart burst of flavor. They add a vibrant pop of color to the muffins. The zest and juice of the orange enhance the muffins' bright taste. These two ingredients create a perfect balance of sweet and tart. All-purpose flour gives structure to the muffins, making them rise nicely. Granulated sugar and brown sugar both sweeten the batter. Brown sugar adds a hint of caramel flavor. Baking powder and baking soda help the muffins rise and become fluffy. Salt brings out the flavors, while the egg binds the ingredients together. Vegetable oil keeps the muffins moist, and buttermilk adds tenderness. Lastly, vanilla extract provides a warm, sweet aroma. If you can’t find fresh cranberries, you can use frozen ones. Just don’t thaw them first. For the orange, any citrus zest will work, like lemon or lime. If you want to skip buttermilk, mix milk with vinegar as mentioned in the recipe. You can also use coconut oil or melted butter instead of vegetable oil. If you are short on flour, you can try whole wheat flour for a heartier muffin. {{ingredient_image_2}} First, set your oven to 375°F (190°C). While it heats, get your muffin tin ready. You can line it with paper liners or lightly grease it with cooking spray. This step helps the muffins come out easily after baking. In a large bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Make sure there are no lumps. This mix will help your muffins rise and stay fluffy. In a separate bowl, crack one large egg and beat it well. Then, add: - ½ cup vegetable oil - ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon of vinegar added) - Zest and juice of 1 medium orange - 1 teaspoon pure vanilla extract Whisk these until they are smooth and well mixed. The wet ingredients bring moisture and flavor to your muffins. Now, take the bowl with your chopped cranberries and orange zest. Gently fold this mix into the wet ingredients. This adds a burst of flavor in each bite of the muffin, making them special. Make a well in the center of your dry ingredients. Pour the wet mixture into this well. Stir gently until just combined. Avoid overmixing; this keeps your muffins light and fluffy. Next, use a spoon or ice cream scoop to fill each muffin cup about ¾ full. Bake in the preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, your muffins are ready. Once done, let them cool in the tin for 5 minutes before moving them to a wire rack. This cooling step helps set their shape and flavor. Enjoy the fresh and flavorful treat! To make your muffins fluffy, use room temperature ingredients. This helps them mix easier. I recommend using the correct amount of baking powder. The right leavening agent makes a huge difference in texture. Always measure your flour properly. Too much flour can lead to dense muffins. Spoon the flour into your measuring cup, and level it off with a knife. Mix your batter just enough to combine the wet and dry ingredients. Overmixing can make your muffins tough. I suggest using a spatula or wooden spoon. Gently fold in the cranberries and orange zest. This method keeps the batter light and airy. Remember, it’s okay if there are a few lumps in the batter. Store your muffins in an airtight container. This keeps them fresh and moist. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. To enjoy them later, thaw at room temperature. You can also warm them in the oven for a few minutes. This makes them taste fresh again! Pro Tips Freshness Matters: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used, but they may release more moisture into the batter, affecting the final outcome. Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and keeps them from becoming soggy. {{image_4}} You can easily add nuts or seeds to your cranberry orange muffins. Chopped walnuts or pecans add great crunch and flavor. Use about ½ cup of chopped nuts. You can also try sunflower seeds or pumpkin seeds for a different twist. Just fold them in with the cranberries to keep the muffins tasty. Switching flours can change your muffins' texture and taste. Whole wheat flour gives a nutty flavor and makes them heartier. Replace all-purpose flour with whole wheat at a 1:1 ratio. For a gluten-free option, use a gluten-free flour blend. This works well too but check the package for any extra binders needed. Adding spices or other fruits can make your muffins more unique. Cinnamon or nutmeg gives warmth and depth. Start with a teaspoon of cinnamon and adjust to your taste. You can also mix in chopped apples or blueberries for added sweetness. Just keep the total amount of fruit the same to maintain the muffin's structure. To keep your cranberry orange muffins fresh, store them in an airtight container. This will help keep them moist. Place the muffins at room temperature for up to three days. If you want to keep them longer, refrigeration can dry them out. So, only refrigerate if needed. You can freeze leftover muffins for later enjoyment. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. When you're ready to enjoy your frozen muffins, it's easy to reheat them. Remove the muffins from the freezer and unwrap them. You can reheat them in a microwave for about 20-30 seconds. Alternatively, warm them in an oven at 350°F (175°C) for 10-15 minutes. This will revive their fresh taste! Yes, you can use frozen cranberries. They work well in this recipe. Just remember to chop them before adding to the mix. Using frozen cranberries may make the muffins a bit more tart, but they will still taste great. The key is to keep the frozen berries in the freezer until you are ready to use them. This helps them maintain their shape in the batter. To keep your muffins moist, use buttermilk as the liquid. Buttermilk adds richness and helps create a tender texture. Another tip is to avoid overmixing the batter. Mix until just combined; this keeps the muffins fluffy. Also, don’t forget to check for doneness early. If you overbake, your muffins may dry out. Cranberry orange muffins pair well with many items. You can enjoy them with butter or cream cheese for a rich taste. A cup of hot tea or coffee complements the flavors nicely. For a festive touch, serve them with a citrus salad alongside. They also make a great addition to a brunch spread. This article covered key ingredients, preparation steps, helpful tips, and storage tips for making delicious Cranberry Orange Muffins. You learned about ingredient choices and how to mix them for the best results. Fluffy muffins are possible with some simple tricks. Try different variations to suit your taste. Storing and reheating leftovers keeps them fresh and tasty. With these tips, you can bake muffins that impress everyone. Enjoy your baking adventure!

WANT TO SAVE THIS RECIPE?

Are you ready to enjoy a fresh and flavorful treat? Cranberry orange muffins are the perfect blend of tart and sweet. In this article, I’ll guide you through every step, from choosing the right ingredients to mixing and baking your muffins. You’ll also find handy tips and delicious variations to try. Let’s dive into making these tasty muffins that will brighten your breakfast or snack time!

Why I Love This Recipe

  1. Bright Flavors: The combination of tart cranberries and zesty orange creates a refreshing burst of flavor in every bite.
  2. Perfect Texture: These muffins are delightfully fluffy and moist, thanks to the buttermilk and careful mixing technique.
  3. Easy to Make: This recipe is straightforward and quick, making it perfect for breakfast or a snack without a lot of fuss.
  4. Seasonal Delight: These muffins are a fantastic way to celebrate the flavors of fall and winter, perfect for festive gatherings!

Ingredients

List of Ingredients

– 1 cup fresh cranberries, finely chopped

– Zest and juice of 1 medium orange

– 1 ½ cups all-purpose flour

– ½ cup granulated sugar

– ½ cup packed brown sugar

– 1 tablespoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– 1 large egg, at room temperature

– ½ cup vegetable oil

– ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon vinegar added)

– 1 teaspoon pure vanilla extract

Description of Key Ingredients

Fresh cranberries bring a tart burst of flavor. They add a vibrant pop of color to the muffins. The zest and juice of the orange enhance the muffins’ bright taste. These two ingredients create a perfect balance of sweet and tart. All-purpose flour gives structure to the muffins, making them rise nicely. Granulated sugar and brown sugar both sweeten the batter. Brown sugar adds a hint of caramel flavor. Baking powder and baking soda help the muffins rise and become fluffy. Salt brings out the flavors, while the egg binds the ingredients together. Vegetable oil keeps the muffins moist, and buttermilk adds tenderness. Lastly, vanilla extract provides a warm, sweet aroma.

Substitutes for Common Ingredients

If you can’t find fresh cranberries, you can use frozen ones. Just don’t thaw them first. For the orange, any citrus zest will work, like lemon or lime. If you want to skip buttermilk, mix milk with vinegar as mentioned in the recipe. You can also use coconut oil or melted butter instead of vegetable oil. If you are short on flour, you can try whole wheat flour for a heartier muffin.

Step-by-Step Instructions

Prepping the Muffin Tin

First, set your oven to 375°F (190°C). While it heats, get your muffin tin ready. You can line it with paper liners or lightly grease it with cooking spray. This step helps the muffins come out easily after baking.

Mixing Dry Ingredients

In a large bowl, whisk together the following dry ingredients:

– 1 ½ cups all-purpose flour

– ½ cup granulated sugar

– ½ cup packed brown sugar

– 1 tablespoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

Make sure there are no lumps. This mix will help your muffins rise and stay fluffy.

Combining Wet Ingredients

In a separate bowl, crack one large egg and beat it well. Then, add:

– ½ cup vegetable oil

– ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon of vinegar added)

– Zest and juice of 1 medium orange

– 1 teaspoon pure vanilla extract

Whisk these until they are smooth and well mixed. The wet ingredients bring moisture and flavor to your muffins.

Folding in Cranberries and Orange Zest

Now, take the bowl with your chopped cranberries and orange zest. Gently fold this mix into the wet ingredients. This adds a burst of flavor in each bite of the muffin, making them special.

Baking Directions

Make a well in the center of your dry ingredients. Pour the wet mixture into this well. Stir gently until just combined. Avoid overmixing; this keeps your muffins light and fluffy.

Next, use a spoon or ice cream scoop to fill each muffin cup about ¾ full. Bake in the preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, your muffins are ready.

Once done, let them cool in the tin for 5 minutes before moving them to a wire rack. This cooling step helps set their shape and flavor. Enjoy the fresh and flavorful treat!

Tips & Tricks

How to Achieve Fluffy Muffins

To make your muffins fluffy, use room temperature ingredients. This helps them mix easier. I recommend using the correct amount of baking powder. The right leavening agent makes a huge difference in texture. Always measure your flour properly. Too much flour can lead to dense muffins. Spoon the flour into your measuring cup, and level it off with a knife.

Avoiding Overmixing

Mix your batter just enough to combine the wet and dry ingredients. Overmixing can make your muffins tough. I suggest using a spatula or wooden spoon. Gently fold in the cranberries and orange zest. This method keeps the batter light and airy. Remember, it’s okay if there are a few lumps in the batter.

Best Practices for Muffin Storage

Store your muffins in an airtight container. This keeps them fresh and moist. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. To enjoy them later, thaw at room temperature. You can also warm them in the oven for a few minutes. This makes them taste fresh again!

Pro Tips

  1. Freshness Matters: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used, but they may release more moisture into the batter, affecting the final outcome.
  2. Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
  3. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones.
  4. Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and keeps them from becoming soggy.

Variations

Adding Nuts or Seeds

You can easily add nuts or seeds to your cranberry orange muffins. Chopped walnuts or pecans add great crunch and flavor. Use about ½ cup of chopped nuts. You can also try sunflower seeds or pumpkin seeds for a different twist. Just fold them in with the cranberries to keep the muffins tasty.

Switching Flours (e.g., Whole Wheat, Gluten-Free)

Switching flours can change your muffins’ texture and taste. Whole wheat flour gives a nutty flavor and makes them heartier. Replace all-purpose flour with whole wheat at a 1:1 ratio. For a gluten-free option, use a gluten-free flour blend. This works well too but check the package for any extra binders needed.

Incorporating Spices or Other Fruits

Adding spices or other fruits can make your muffins more unique. Cinnamon or nutmeg gives warmth and depth. Start with a teaspoon of cinnamon and adjust to your taste. You can also mix in chopped apples or blueberries for added sweetness. Just keep the total amount of fruit the same to maintain the muffin’s structure.

Storage Info

How to Store Leftover Muffins

To keep your cranberry orange muffins fresh, store them in an airtight container. This will help keep them moist. Place the muffins at room temperature for up to three days. If you want to keep them longer, refrigeration can dry them out. So, only refrigerate if needed.

Freezing Instructions

You can freeze leftover muffins for later enjoyment. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer.

Reheating Tips

When you’re ready to enjoy your frozen muffins, it’s easy to reheat them. Remove the muffins from the freezer and unwrap them. You can reheat them in a microwave for about 20-30 seconds. Alternatively, warm them in an oven at 350°F (175°C) for 10-15 minutes. This will revive their fresh taste!

FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries. They work well in this recipe. Just remember to chop them before adding to the mix. Using frozen cranberries may make the muffins a bit more tart, but they will still taste great. The key is to keep the frozen berries in the freezer until you are ready to use them. This helps them maintain their shape in the batter.

How do I ensure my muffins are moist?

To keep your muffins moist, use buttermilk as the liquid. Buttermilk adds richness and helps create a tender texture. Another tip is to avoid overmixing the batter. Mix until just combined; this keeps the muffins fluffy. Also, don’t forget to check for doneness early. If you overbake, your muffins may dry out.

What can I serve with Cranberry Orange Muffins?

Cranberry orange muffins pair well with many items. You can enjoy them with butter or cream cheese for a rich taste. A cup of hot tea or coffee complements the flavors nicely. For a festive touch, serve them with a citrus salad alongside. They also make a great addition to a brunch spread.

This article covered key ingredients, preparation steps, helpful tips, and storage tips for making delicious Cranberry Orange Muffins. You learned about ingredient choices and how to mix them for the best results. Fluffy muffins are possible with some simple tricks.

Try different variations to suit your taste. Storing and reheating leftovers keeps them fresh and tasty. With these tips, you can bake muffins that impress everyone. Enjoy your baking adventur

- 1 cup fresh cranberries, finely chopped - Zest and juice of 1 medium orange - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg, at room temperature - ½ cup vegetable oil - ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon vinegar added) - 1 teaspoon pure vanilla extract Fresh cranberries bring a tart burst of flavor. They add a vibrant pop of color to the muffins. The zest and juice of the orange enhance the muffins' bright taste. These two ingredients create a perfect balance of sweet and tart. All-purpose flour gives structure to the muffins, making them rise nicely. Granulated sugar and brown sugar both sweeten the batter. Brown sugar adds a hint of caramel flavor. Baking powder and baking soda help the muffins rise and become fluffy. Salt brings out the flavors, while the egg binds the ingredients together. Vegetable oil keeps the muffins moist, and buttermilk adds tenderness. Lastly, vanilla extract provides a warm, sweet aroma. If you can’t find fresh cranberries, you can use frozen ones. Just don’t thaw them first. For the orange, any citrus zest will work, like lemon or lime. If you want to skip buttermilk, mix milk with vinegar as mentioned in the recipe. You can also use coconut oil or melted butter instead of vegetable oil. If you are short on flour, you can try whole wheat flour for a heartier muffin. {{ingredient_image_2}} First, set your oven to 375°F (190°C). While it heats, get your muffin tin ready. You can line it with paper liners or lightly grease it with cooking spray. This step helps the muffins come out easily after baking. In a large bowl, whisk together the following dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Make sure there are no lumps. This mix will help your muffins rise and stay fluffy. In a separate bowl, crack one large egg and beat it well. Then, add: - ½ cup vegetable oil - ¾ cup buttermilk (or ¾ cup milk with 1 tablespoon of vinegar added) - Zest and juice of 1 medium orange - 1 teaspoon pure vanilla extract Whisk these until they are smooth and well mixed. The wet ingredients bring moisture and flavor to your muffins. Now, take the bowl with your chopped cranberries and orange zest. Gently fold this mix into the wet ingredients. This adds a burst of flavor in each bite of the muffin, making them special. Make a well in the center of your dry ingredients. Pour the wet mixture into this well. Stir gently until just combined. Avoid overmixing; this keeps your muffins light and fluffy. Next, use a spoon or ice cream scoop to fill each muffin cup about ¾ full. Bake in the preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, your muffins are ready. Once done, let them cool in the tin for 5 minutes before moving them to a wire rack. This cooling step helps set their shape and flavor. Enjoy the fresh and flavorful treat! To make your muffins fluffy, use room temperature ingredients. This helps them mix easier. I recommend using the correct amount of baking powder. The right leavening agent makes a huge difference in texture. Always measure your flour properly. Too much flour can lead to dense muffins. Spoon the flour into your measuring cup, and level it off with a knife. Mix your batter just enough to combine the wet and dry ingredients. Overmixing can make your muffins tough. I suggest using a spatula or wooden spoon. Gently fold in the cranberries and orange zest. This method keeps the batter light and airy. Remember, it’s okay if there are a few lumps in the batter. Store your muffins in an airtight container. This keeps them fresh and moist. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. To enjoy them later, thaw at room temperature. You can also warm them in the oven for a few minutes. This makes them taste fresh again! Pro Tips Freshness Matters: Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used, but they may release more moisture into the batter, affecting the final outcome. Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins instead of light and fluffy ones. Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and keeps them from becoming soggy. {{image_4}} You can easily add nuts or seeds to your cranberry orange muffins. Chopped walnuts or pecans add great crunch and flavor. Use about ½ cup of chopped nuts. You can also try sunflower seeds or pumpkin seeds for a different twist. Just fold them in with the cranberries to keep the muffins tasty. Switching flours can change your muffins' texture and taste. Whole wheat flour gives a nutty flavor and makes them heartier. Replace all-purpose flour with whole wheat at a 1:1 ratio. For a gluten-free option, use a gluten-free flour blend. This works well too but check the package for any extra binders needed. Adding spices or other fruits can make your muffins more unique. Cinnamon or nutmeg gives warmth and depth. Start with a teaspoon of cinnamon and adjust to your taste. You can also mix in chopped apples or blueberries for added sweetness. Just keep the total amount of fruit the same to maintain the muffin's structure. To keep your cranberry orange muffins fresh, store them in an airtight container. This will help keep them moist. Place the muffins at room temperature for up to three days. If you want to keep them longer, refrigeration can dry them out. So, only refrigerate if needed. You can freeze leftover muffins for later enjoyment. First, let the muffins cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. They can last up to three months in the freezer. When you're ready to enjoy your frozen muffins, it's easy to reheat them. Remove the muffins from the freezer and unwrap them. You can reheat them in a microwave for about 20-30 seconds. Alternatively, warm them in an oven at 350°F (175°C) for 10-15 minutes. This will revive their fresh taste! Yes, you can use frozen cranberries. They work well in this recipe. Just remember to chop them before adding to the mix. Using frozen cranberries may make the muffins a bit more tart, but they will still taste great. The key is to keep the frozen berries in the freezer until you are ready to use them. This helps them maintain their shape in the batter. To keep your muffins moist, use buttermilk as the liquid. Buttermilk adds richness and helps create a tender texture. Another tip is to avoid overmixing the batter. Mix until just combined; this keeps the muffins fluffy. Also, don’t forget to check for doneness early. If you overbake, your muffins may dry out. Cranberry orange muffins pair well with many items. You can enjoy them with butter or cream cheese for a rich taste. A cup of hot tea or coffee complements the flavors nicely. For a festive touch, serve them with a citrus salad alongside. They also make a great addition to a brunch spread. This article covered key ingredients, preparation steps, helpful tips, and storage tips for making delicious Cranberry Orange Muffins. You learned about ingredient choices and how to mix them for the best results. Fluffy muffins are possible with some simple tricks. Try different variations to suit your taste. Storing and reheating leftovers keeps them fresh and tasty. With these tips, you can bake muffins that impress everyone. Enjoy your baking adventure!

Cranberry Citrus Bliss Muffins

Delightful muffins bursting with the flavors of fresh cranberries and orange zest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup fresh cranberries, finely chopped
  • 1 medium orange, zest and juice
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 large egg, at room temperature
  • 0.5 cup vegetable oil
  • 0.75 cup buttermilk (or milk with vinegar)
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray.
  • In a medium bowl, combine the finely chopped cranberries with the zest of the orange. Mix well and set aside to allow the flavors to meld.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly mixed and free of lumps.
  • In a separate bowl, crack the egg and beat it thoroughly. Add the vegetable oil, buttermilk, orange juice, and vanilla extract. Whisk these ingredients together until they are smooth and fully combined.
  • Make a well in the center of the dry ingredient mixture and pour the wet ingredients into it. Gently stir the mixture using a spatula or wooden spoon until just combined; it's important to avoid overmixing to keep the muffins fluffy.
  • Carefully fold in the cranberry and orange zest mixture until they are evenly distributed throughout the muffin batter.
  • Using a serving spoon or an ice cream scoop, evenly divide the muffin batter among the prepared muffin cups, filling each about ¾ of the way full to allow for rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  • Once baked to perfection, remove the muffins from the oven. Let them cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.

Notes

Serve warm on a decorative platter, garnished with fresh cranberries and orange slices.
Keyword baking, cranberry, muffins, orange

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