These bakery style Orange Cranberry Muffins are bursting with vibrant citrus and fresh cranberry flavor. They bake up to a golden brown, fluffy, moist muffin that is perfect for anytime of year.
1cupgranulated sugar You can also use Domino Golden sugar, or an unprocessed version
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
6tablespoonsmelted unsalted butter
1largeegg
⅓cupfresh squeezed orange juice + zest zest entire large orange
⅔cupbuttermilk
1cupfresh cranberries
Instructions
Preheat oven to 375° Fahrenheit.
Line your muffin tin with paper liners.
Using a zester, remove outer orange zest skin. Do not zest more than the top layer because the pith is bitter. Once zested, roll orange on a hard surface to get juices flowing. Slice it in half and juice. You should have ⅓ cup of juice.
Add flour, baking powder, soda, salt, and sugar to a large bowl and whisk until combined.
Add egg, melted butter, juice, zest, and buttermilk to the bowl and combine with a wooden spoon until no more flour streaks. Fold in cranberries.
Using an ice cream scooper, add batter to muffin tins. I made 6 jumbo muffins and 2 regular sized muffins. You should however be able to make 15 standard sized muffins.
Bake muffins for 22-25 minutes. They time varies a little on these, so please check them at the 22 minute mark. They should be slightly golden brown and have springy tops once done.
Notes
Nutritional values may vary and are meant to be a guide.Store cooled muffins in an airtight container for up to 4 days for best taste.These can also be frozen in an airtight container for up 30 days.