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Muffins have long been a cherished baked good, gracing breakfast tables, snack time, and dessert platters with their delightful versatility. Whether enjoyed plain or packed with flavors, muffins are a staple in many households, offering a warm, comforting treat that can be customized to suit a variety of tastes. Among the myriad of muffin flavors, the combination of cranberries and oranges stands out as a seasonal favorite, capturing the essence of the festive months with its vibrant hues and refreshing taste.

Cranberry Orange Muffins

Discover the joy of baking with this Zesty Cranberry Orange Muffins recipe, a delightful treat perfect for any time of the day. The vibrant combination of tart cranberries and fresh orange zest creates an invigorating flavor that’s sure to brighten your mornings and snack time. Enjoy their fluffy texture and enticing aroma as they fill your home with warmth. Easy to make and wonderfully customizable, these muffins are a must-try for any baking enthusiast!
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Ingredients
  

2 cups all-purpose flour

1 cup fresh or frozen cranberries, chopped

1 cup granulated sugar

1/2 cup unsalted butter, melted

3/4 cup freshly squeezed orange juice

Zest of 1 large orange

2 large eggs

1 teaspoon vanilla extract

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.

      Mix Wet Ingredients: In another bowl, combine the melted butter, sugar, eggs, orange juice, orange zest, and vanilla extract. Whisk until the mixture is smooth and well blended.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together until just incorporated; be careful not to overmix.

          Add Cranberries and Nuts: Fold in the chopped cranberries and nuts (if using) until evenly distributed.

            Scoop into Muffin Tin: Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Cool and Serve: Once baked, allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins