Cranberry Muffins
Cranberry muffins are a delicious and flavorful treat, known for their perfect balance of sweet and tart. These moist, fluffy muffins feature fresh or dried cranberries, which add a burst of vibrant color and a tangy contrast to the soft, buttery batter.
Ingredients
- 1½ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup white sugar
- ¼ cup vegetable oil
- 1 large egg, beaten
- 1 cup orange juice
- 1 tablespoon orange zest
- 1½ cup chopped cranberries
Instructions
- Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. This step ensures that the muffins bake evenly and that the batter doesn't stick to the tin. The high temperature helps achieve a golden, slightly crispy muffin top, while the paper liners make for easy cleanup and prevent sticking.
- Sift the flour, baking powder, and salt into a bowl. Sifting helps to aerate the dry ingredients, ensuring they are well mixed and free of clumps. This step also helps the baking powder distribute evenly throughout the flour, promoting a light and fluffy texture in the finished muffins.
- In a large bowl, beat the sugar and vegetable oil with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until smooth, then mix in the orange juice and zest. Gradually incorporate the flour mixture, stirring with a spoon until just combined—be careful not to overmix. Gently fold in the cranberries. Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for the muffins to rise evenly during baking.
- Bake the muffins in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed. This indicates that they are fully cooked and have a light, airy texture. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which helps prevent them from becoming soggy and ensures they maintain their fluffy texture.