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These super moist muffins are filled with tart cranberries and sweet citrus. Bake a batch for quick grab-and-go breakfasts or to tuck into lunchboxes.
What You Get
Cranberries (see note below)
What You’ll Need
Makes 12 muffins
20 minutes active
40 minutes total
Preheat the oven to 400°F. Grease a 12-cup standard muffin pan with butter.
Rinse and drain 1 cup of the cranberries. In a small bowl, toss the cranberries with 2 tablespoons sugar.
In a large bowl, whisk together ¼ cup melted butter, ½ cup sugar, 1 egg, and ½ cup buttermilk.
In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined.
Fold in the cranberries and the juice of ½ orange. (For extra citrusy flavor, before juicing, finely grate 1 teaspoon of the zest, and stir it in.)
Spoon the batter into the prepared pan, filling each cup about two-thirds full. Sprinkle the tops with sugar. Bake until a toothpick inserted into the middle comes out clean, 18 to 20 minutes.
Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container and store for up to 3 days.
Note: The cranberries may arrive fresh or frozen. If you receive frozen, there is no need to defrost them before using in the recipe.