Description
This simple dried cranberry muffins recipe is your secret weapon for hectic times, promising a hearty start or a comforting snack for the whole family. The bright, tangy scent of cranberries and orange zest, wafting from the oven, immediately makes our home feel cozier.
Ingredients
- 2.25 cups (300 g) all-purpose flour
- 0.75 cup (150 g) granulated sugar
- 2 teaspoons (10 g) baking powder
- 0.5 teaspoon (2 g) fine sea salt
- 1 teaspoon (2 g) ground cardamom
- 1.25 cups (170 g) dried cranberries
- 6 tablespoons (85 g) unsalted butter, melted and cooled (or use a neutral oil like avocado oil)
- 2 large eggs, at room temperature
- 1 cup (240 ml) whole milk, at room temperature (or any plant-based milk)
- 1 teaspoon (5 ml) alcohol-free vanilla extract
- Zest from 1 large orange (about 5 g)
- 0.5 cup (60 g) shelled pistachios, lightly toasted and roughly chopped
- 0.5 cup (60 g) powdered sugar
- 1 tablespoon (15 ml) fresh orange juice
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 200C (400F). Line a standard 12-cup muffin tin with paper liners or grease generously to ensure easy release.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, fine sea salt, and ground cardamom until thoroughly combined and uniform.
- Coat Cranberries: Add the dried cranberries to the dry ingredients, tossing to coat them evenly. This prevents them from sinking to the bottom while baking.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, vanilla extract, and two-thirds of the orange zest until thoroughly combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until moistened; do not overmix, as this leads to tough muffins. (A few lumps are fine, and if the batter looks too dry, gently add 1-2 tablespoons more milk to reach a cohesive consistency.)
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. Sprinkle about half of the chopped toasted pistachios over the top of the batter in each cup for an appealing crunch.
- Bake Muffins: Bake for 5 minutes at 200C (400F), then reduce the oven temperature to 175C (350F) and bake for an additional 15-18 minutes, or until the edges are golden brown and a wooden skewer inserted into the center comes out clean.
- Cool Muffins: Transfer the muffins to a wire rack and let them cool in the tin for 5 minutes before removing them to cool completely on the rack.
- Prepare Glaze: While muffins cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth. (If the glaze is too thick, add a few drops more orange juice; if too thin, add a pinch more powdered sugar until it reaches a drizzle-ready consistency.)
- Glaze and Garnish: Drizzle each muffin with a thin stream of the orange glaze, allowing it to slightly cascade down the sides for a professional finish. Sprinkle the remaining toasted pistachios and fresh orange zest over the glazed muffins for vibrant color and textural contrast.
Notes
For added fiber, use half whole wheat pastry flour. Dairy milk can be swapped for almond, soy, or oat milk without affecting texture much. A pinch of cinnamon adds another layer of warmth. Choose plump, moist dried cranberries; some brands offer less added sugar. Freshly zested orange and good quality vanilla extract make a noticeable difference. Ensure baking powder is fresh for optimal lift. To prevent dry muffins, avoid overmixing and overbaking. To prevent sunken centers, ensure baking powder is fresh and avoid opening the oven door too early. Always grease muffin tins thoroughly or use paper liners to prevent sticking. For vegan muffins, swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based milk and vegan butter. For gluten-free muffins, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For high-protein muffins, incorporate a scoop of unflavored protein powder into the dry ingredients, adjusting liquid if needed for consistency.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (about 85 g)
- Calories: 300 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: dried cranberry, muffins, orange zest, pistachios, easy breakfast, snack, baking, homemade, sweet, quick recipe