Cranberry Muffins
Soft breakfast muffins studded with tart northern cranberries and a hint of orange zest.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 200 kcal
Equipment
- •muffin tin
- •mixing bowls
- •oven
Nutrition
Per serving, approximate
- Calories
- 200 kcal
- fat
- 8 g
- carbs
- 30 g
- protein
- 3 g
- calories
- 200
Instructions
- 1
Preheat oven to 190°C and line a muffin tin with paper liners.
- 2
Whisk flour, baking powder, salt and sugar together in a bowl.
- 3
In another bowl, beat the egg with milk and oil.
- 4
Pour the wet ingredients into the dry and stir just until combined.
- 5
Fold in the cranberries and orange zest, being careful not to overmix.
- 6
Divide batter among the muffin cups and bake 18–20 minutes until a toothpick comes out clean.
Chef's tips
If using frozen cranberries, toss them in a spoonful of flour first to keep them from sinking to the bottom.
Ingredient substitutions
- northern cranberries → store-bought fresh or frozen cranberries
Storage
Store in an airtight container at room temperature for up to 3 days, or freeze up to 2 months.
Reheating
Warm in the microwave for 15–20 seconds.
Common mistakes to avoid
- •Overmixing the batter makes muffins tough
- •Too-hot oven burns the tops before the centre bakes
Serving suggestions
Cooked Cranberry Muffins?
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