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Holiday Cranberry Orange Muffins

Cranberry Orange Holiday Muffins

Haley
Muffins should taste delicious, should easily whip up in a matter of minutes, and leave you feeling like you've made a healthy breakfast choice. These fruity, slightly sweet little babies tick all three boxes. Enjoy!
Prep Time 20 mins
Cook Time 20 mins
Cool 10 mins
Total Time 50 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 People

Equipment

  • 1 12 Cup Muffin Tin
  • 12 Muffin Tin Liners

Ingredients
  

  • 3/4 cup dried cranberries
  • 2 Oranges zest and juice
  • 1 cup light brown sugar
  • 1 1/2 cup All Purpose Flour
  • 1/2 cup Quick Cooking Oats Plus 1 tablespoon, reserved.
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 cup butter Melted.
  • 1/2 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 400º F.
  • In a small bowl, stir together the cranberries and orange juice. Set aside to soak.
  • In a medium bowl, rub orange zest into the brown sugar using fingertips. Set aside.
  • In a large bowl, whisk to combine AP flour, quick oats, baking powder, salt, cinnamon, and ginger.
  • To the sugar mixture add cranberries and juice, melted butter, eggs, milk, and vanilla extract. Whisk to combine completely.
  • Pour wet ingredients into the dry ingredients and whisk to combine until no streaks of flour or dry spots remain.
  • Fill twelve lined muffin cups with 1/4 cup of muffin batter each. Sprinkle tops with reserved quick oats.
  • Bake at 400º F for about 16-20 minutes, or until tops are golden and a skewer insterted ito the center comes out clean.
Keyword cranberry, muffins, orange