Forktionary

Cranberry Citrus Muffins Recipe

These delightful Cranberry Citrus Burst Muffins are bursting with juicy cranberries and zesty citrus flavors! A perfect blend of sweet and tart, these muffins are incredibly moist and easy to make. Enjoy them for breakfast, brunch, or a delightful afternoon treat. Perfect for holiday gatherings or a simple weekday morning!

Prep Time 15 mins
Cook Time 33 mins
Calories 162.8 kcal
Protein 6g
Rating 4.0 (1 Reviews)
Cranberry Citrus Muffins 112

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Citrus Muffins

  • 2 cups all-purpose flour
  • 1 cup fresh or frozen cranberries
  • 1 cup granulated sugar (for batter) and 6 tablespoons granulated sugar (for topping)
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Not found in recipe
  • Zest of 1 orange
  • 1 cup orange juice
  • Zest of 1 lemon
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Not found in recipe (whole eggs used)
  • 2 large eggs
  • As needed (for greasing tin)
  • 1 teaspoon ground cinnamon

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How to Make Cranberry Citrus Muffins

  1. Preheat oven to 400°F (200°C). Line a muffin tin with 18 paper liners or grease the tin with cooking spray.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, and 1 teaspoon ground cinnamon.
  3. In a separate bowl, whisk together 1 cup orange juice, 1/2 cup milk, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup fresh or frozen cranberries, and the zest of 1 orange and 1 lemon.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fill each muffin cup about 2/3 full.
  6. Sprinkle 6 tablespoons of granulated sugar evenly over the tops of the muffins.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

67g

Fat

3g

Carbs

10g

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Breakfast & Brunch Sweets & Sides Desserts American Vegetarian Fall Recipes Holiday Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Healthy Breads Breakfast Lunch Eggs Dairy Fruit Oven Easy Potluck Finger Food Picnic Muffins Grains Cheese Dietary Gifts Low Cholesterol Low Saturated Fat Healthy 2 Quick Breads Low In Something Pasta Rice And Grains To Go Equipment Number Of Servings Presentation