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Super Cranberry Orange Muffins, Dairy & Nut Free
If you like cranberries and oranges in baked goodies, you will love these muffins. The recipe is also nut-free and dairy-free and super easy to adapt to be egg-free as needed. I use 1 orange and 1 1/2 cups of cranberries, reduce the sugar and fat of typical muffin recipes so that you can really taste the cranberries and orange.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12
Calories 190 kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 orange reserve zest and ½ cup orange juice
- 2 eggs lightly beaten
- ½ cup granulated sugar
- ¼ cup brown sugar light or dark
- ¼ cup oil neutral tasting or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cup cranberries (6 ounces) remove any stems, coarsely chopped, reserve some for topping the muffins.
Instructions
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Preheat oven to 350°F and line a 12-cup muffin tin with parchment paper cupcake liners.
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In a medium mixing bowl, combine the flour, baking powder, and salt.
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Use a fine grater or zester to zest the oranges over the flour mixture and stir gently to separate the zest, set aside the flour mixture.
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Juice the oranges and set aside ½ cup of juice for the recipe and save the rest of the juice for other uses.
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In a large mixing bowl, lightly beat the eggs. Add ½ cup orange juice, granulated sugar, brown sugar, oil, and vanilla. Stir until thoroughly combined.
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Add the flour mixture to the bowl of wet ingredients and mix until partially combined. Add most of the chopped cranberries and mix until combined.
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Scoop approximately 2 heaping tablespoons into each muffin and then top with a few cranberry pieces.
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Place the muffin tin on the middle rack of the oven and bake for 25 minutes, until golden brown or a toothpick poked in the center comes out clean.
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Serve the muffins when warm and freshly baked or at room temperature.