Cranberry Orange Muffins Fresh and Flavorful Treat

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 0.5 cups fresh cranberries, chopped
• 1 whole orange, juiced and zested
• 0.5 cups buttermilk (or milk with a splash of vinegar)
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 teaspoon ground cinnamon
• to taste sugar for sprinkling on top

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the orange juice and zest, mixing until fully combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix just until combined; avoid overmixing.
7. Gently fold in the chopped cranberries until evenly distributed.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full.
9. If desired, sprinkle a little sugar on top of each muffin for a sweet crunch.
10. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.