Description
These muffins feature golden crispy tops and a tangy-sweet flavor, making them perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (115g) melted unsalted butter
- 1 large egg
- ¾ cup (180ml) milk
- 1 tablespoon freshly grated orange zest
- 1 cup (100g) fresh cranberries
- Turbinado sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tin with liners or grease it well.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, egg, and milk. Stir in orange zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in cranberries with a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Sprinkle turbinado sugar generously over the tops of the muffins.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg