A straightforward, quick cranberry orange breakfast muffins recipe that's crumbly, moist, and jam packed with tart dried cranberries and zesty orange juice.
First, remove the butter from your fridge to soften or soften slightly in the microwave.
Next, preheat your oven to 350 degrees F.
Afterward, in a stand mixer or using a large mixing bowl and hand mixer, stir together the flour, baking powder, baking soda, and salt.
Then, add the sugar, butter, egg, milk, orange juice, and vanilla to the dry mixture and blend everything together until the batter is well-mixed.
After that, fold the orange zest and dried cranberries into the muffin mixture.
Now that you have all the ingredients combined take a cupcake pan and fill it with cupcake liners and muffin batter. However, you will only want to add enough of the mix to fill the liners to 2/3 full.
Place the pan into your preheated oven and let the muffins cook for 20 to 30 minutes or until they are done.
Last, remove the muffins from the oven and set them on a cooling rack to cool off a little before serving them.
The calorie count listed is an approximation based on the ingredients, and the actual calorie count may vary slightly. The breakfast muffins can be stored on your counter in a sealed container for up to three days.