Cranberry and Orange Muffins

These deliciously fruity cranberry and orange muffins are a great recipe to make in winter when cranberries are in season. You can also use frozen cranberries. Make them for a special breakfast, as a snack or as a dessert. What's more, you can make them in less than an hour!

Course Breakfast, Dessert, Snack

Cuisine American, International

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 359kcal

Author Corina Blum

Equipment

12 hole muffin tin
Large mixing bowl

Ingredients

100 g butter I use unsalted but salted is also fine.
275 g self raising flour
1 teaspoon baking powder
120 g caster sugar
1 teaspoon orange zest
2 eggs I use large ones. Ideally at room temperature but don't worry if you forget to take them out of the fridge earlier.
225 ml milk I use semi-skimmed dairy milk but you can substitute it for a different milk.
1 teaspoon orange extract
150 g cranberries You can use fresh or frozen cranberries

Metric - US Customary

Instructions

Preheat the oven to 200°c (180°c fan)
Melt the butter in the microwave or in a small saucepan. Set aside.
Put the flour, baking powder, sugar and orange zest in the mixing bowl.
Crack the eggs into a jug. Beat lightly just to break them up. Add the milk, orange extract and the melted butter. Make sure the butter is not too hot.
Pour the liquid ingredients into the bowl with the flour. Fold together until just combined.
Then stir in the cranberries.
Spoon the mixture into the muffin cases.
Bake for 20-25 minutes. Cool on a wire rack.

Video

Notes

Nutritional information is approximate and a guideline only.

The number of muffins depends on the size of the muffin cases. When I most recently made these for the photos the recipe made 7 large muffins and took 25 minutes to bake. I have made the same recipe using 12 smaller muffins cases and the muffins were baked in 20 minutes.

Nutrition

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