Cranberry Orange Breakfast Muffins with Holiday Glow

Ingredients:

Dry Ingredients

• 2 cups all-purpose flour
• 1 tablespoon orange zest
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup buttermilk (or milk + 1 tbsp lemon juice)
• 1/3 cup fresh orange juice
• 1 teaspoon vanilla extract

Add-Ins

• 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners.
2. In a large bowl, whisk together the flour, orange zest, baking powder, baking soda, and salt.
3. In another bowl, whisk the sugar, melted butter, eggs, buttermilk, orange juice, and vanilla until smooth.
4. Pour the wet mixture into the dry mixture and mix gently until just combined. Do not overmix.
5. Fold in the cranberries.
6. Divide the batter into the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let cool in the pan for a few minutes, then transfer to a wire rack.