Cranberry Orange Muffins
Cranberry Orange Muffins with dried cranberries, orange zest and buttermilk. Make a double batch & freeze the batter to bake up fresh muffins any time!
Servings: 15 muffins
Calories: 170kcal
Ingredients
- 1/2 cup unsalted butter room temperature
- 2 tsp orange zest
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh buttermilk - if buttermilk is closer to the sell by date and thick may need as much as another half cup.
- 2 cups dried cranberries
Instructions
- Preheat oven to 425 degrees.
- Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Be careful to not overmix.
- Fold in cranberries.
- Grease a muffin tin or with butter or spray paper muffin cups with non stick spray. Spoon batter into cups 3/4 full. Sprinkle muffins with remaining tablespoons of sugar.
- Bake for 5 minutes at 425 degrees. Lower the oven temperature (without opening the oven door) to 375 degrees and bake for an additional 10-12 minutes, or until the a toothpick inserted in the center comes out clean.
- Let cool at least 15 minutes before serving.
Notes
Baking for as long as 10 minutes more might be necessary.
Nutrition
Calories: 170kcal