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Light & Fluffy Cranberry Orange Christmas Muffins

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These light and fluffy cranberry orange muffins are the perfect Christmas morning treat, combining tart cranberries with bright citrus for a festive, crowd-pleasing breakfast or brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 2 tablespoons turbinado sugar (for topping)
  • 1 teaspoon orange zest (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line your muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk for about 30 seconds to ensure everything is evenly distributed.
  3. In a separate bowl, combine the wet ingredients: 1/2 cup melted butter (make sure it’s not hot—just warm), 2 room-temperature eggs, 1 cup buttermilk, 1 tablespoon orange zest, 1/4 cup orange juice, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Mix until just combined—you should still see a few streaks of flour.
  5. Add the cranberries. Gently fold in 1 1/2 cups of cranberries. If using frozen, do not thaw—add them straight from the freezer. Fold just until they’re distributed, about 5-6 turns of the spatula.
  6. Portion the batter into the muffin tin. Use an ice cream scoop or a large spoon to fill each liner about 3/4 full.
  7. Make the topping. In a small bowl, mix 2 tablespoons turbinado sugar with 1 teaspoon orange zest (if using). Sprinkle this mixture evenly over the tops of the muffins.
  8. Bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Don’t overmix the batter—mix until just combined. Room temperature ingredients are important for even texture. Check baking powder freshness before starting. For buttermilk substitute, add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit for 5 minutes. For dairy-free, use melted coconut oil and almond milk with lemon juice. For gluten-free, use a 1:1 gluten-free baking blend with 1/4 teaspoon xanthan gum if needed. For vegan, use melted coconut oil, flax eggs, and almond milk with lemon juice. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: cranberry orange muffins, Christmas muffins, light and fluffy muffins, holiday breakfast, cranberry muffins, orange muffins

Find it online: https://willarecipes.com/light-and-fluffy-cranberry-orange-christmas-muffins-recipe/