Cranberry Orange Muffins



  • 1 1/2 cups all-purpose flour (King Arthur Unbleached Flour)
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh cranberries (chopped)
  • 1 orange (zested)


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in chopped cranberries. Stir. Zest an orange into the batter. If you use a cheese grater to zest, zest against the medium/large blade. Stir.
    If you notice your batter is liquid-y, add a tbsp of flour at a time to thicken it.
    If you find your batter is too thick (and you think you won’t be able to drop it into the muffin liners with ease, add a tbsp of milk at a time to make it thinner)
  3. Fill muffin cups right to the top, or a 1/4 inch below the top. 
  4. Bake for 11-14 minutes, depending on your oven. I recommend checking at 10. They will be done when you can smell them, and the tops are beginning to brown.

Recipe adapted from Colleen‘s Blueberry Muffins, which I have also made for this blog: blueberry muffins and also apple cinnamon muffins

muffin batter


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About michelleswordpressyay

An indulgence canvas for original artwork, New York CIty, digital illustrations, burritos, travel, D.I.Y. projects, travel, inspiration, coffee and art,

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