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Cranberry Muffins

Close-up of golden-brown cranberry muffins studded with bright red cranberries, cooling on a wire rack.
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Moist and tender cranberry muffins with a hint of orange zest, perfect for holiday mornings or afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1 tablespoon orange zest

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the chopped cranberries and orange zest.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tender muffins, you can substitute plain yogurt or sour cream for the buttermilk.
  • If using frozen cranberries, do not thaw them before adding to the batter. This helps prevent them from bleeding too much color.
  • To prevent berries from sinking, you can toss them with a tablespoon of the flour mixture before folding them into the batter.

Nutrition

Find it online: https://blissbatter.com/cranberry-muffins/