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Orange zest flavors the batter of these simple oil-based muffins, while fresh cranberries bring sharp little bursts of fruit. The crumb is light enough for breakfast but sturdy enough to pack for a snack.
Ingredients
- 250 g plain flour
- 150 g sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 120 ml milk
- 80 ml neutral oil
- 60 ml orange juice
- Zest of 1 orange
- 150 g fresh cranberries
Method
- Heat oven to 190°C / 375°F. Line a 12-cup standard muffin pan with paper liners. Halve any very large cranberries.
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Whisk eggs, milk, oil, orange juice and zest in another bowl. Pour into the dry ingredients and fold gently until just combined.
- Fold in cranberries with a few strokes. Divide batter evenly among the 12 muffin cups.
- Bake 20–25 minutes until risen and golden and a skewer inserted into a muffin center comes out without wet batter. Test beside a berry pocket.
- Cool in the pan 5 minutes, then move to a rack for another 5 minutes before serving. Do not leave them in the hot pan to steam.
- Store cooled muffins airtight for up to two days at a cool room temperature, or freeze for up to two months. Thaw covered and warm gently if desired.
Use zest for the strongest orange flavor
Grate only the colored surface of the orange. The white pith underneath can taste bitter. The measured juice adds moisture, so avoid pouring in extra.
Fold rather than beat
After the wet ingredients meet the flour, use a spatula and a light hand. A few small lumps are better than a heavily beaten batter.
Check beside a cranberry
A burst cranberry can stain a skewer and make it look wet. Test a patch of crumb next to the fruit to judge whether the muffin is baked.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the pan 5 minutes, then move to a rack for another 5 minutes before serving. Do not leave them in the hot pan to steam.
- How should I store leftovers?
Store cooled muffins airtight for up to two days at a cool room temperature, or freeze for up to two months. Thaw covered and warm gently if desired.
