Cranberry Orange Breakfast Muffins with Holiday Glow
These Cranberry Orange Breakfast Muffins with Holiday Glow are soft, bright, and bursting with festive citrus flavor. Fresh orange zest and juicy cranberries create the perfect balance of sweetness and tartness, making them ideal for Christmas morning, winter brunch, or cozy weekday breakfasts.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- ⅓ cup melted butter
- 2 large eggs
- ¾ cup milk
- 1 cup fresh or dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, orange zest, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk melted butter, eggs, and milk until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
- Fold cranberries into the batter evenly.
- Divide batter among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Substitute half the milk with buttermilk for extra moisture.
- Toss fresh cranberries with a little flour before folding to prevent sinking.
- Dried cranberries may be soaked in warm water or orange juice for 10 minutes for extra softness.
- Add chopped walnuts, pecans, or a light orange glaze for variation.
- Muffins freeze well for up to 2 months; thaw at room temperature.