Cranberry Orange Muffins Delightful and Easy Recipe

Ingredients

• 2 cups all-purpose flour
• 1 cup fresh cranberries, chopped
• 1 medium orange, zested and juiced
• 0.75 cup granulated sugar
• 0.5 cup brown sugar, packed
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar)
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 teaspoon ground cinnamon
• 1 tablespoon extra sugar for sprinkling on top

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In another bowl, combine the melted butter, granulated sugar, brown sugar, and orange zest. Mix until well combined.
4. Stir in the eggs one at a time, mixing well after each addition.
5. Add the orange juice and buttermilk to the wet ingredients, along with the vanilla extract. Mix until smooth.
6. Gradually fold the dry ingredients into the wet ingredients, being careful not to over-mix. It's okay if there are a few lumps remaining.
7. Gently fold in the chopped cranberries until evenly distributed in the batter.
8. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a pinch of sugar on top of each muffin for a sweet crunch.
9. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.