Imagine biting into a muffin so deliciously wholesome, it transforms your ordinary morning into an extraordinary culinary experience. These Whole Wheat Cranberry Orange Muffins aren't just another breakfast treat - they're a perfect blend of nutrition and indulgence that will make your taste buds dance and your body thank you. Packed with the tangy burst of cranberries, the zesty essence of orange, and the hearty goodness of whole wheat, these muffins are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups whole wheat flour
- 1 cup dried cranberries
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and free of lumps.
- Add the dried cranberries to the dry mixture, stirring gently to ensure they are evenly distributed throughout the flour mixture. This will help prevent the cranberries from sinking to the bottom of the muffins during baking.
- In a separate bowl, beat the eggs until they are frothy. Then, add the orange juice and vegetable oil to the eggs, mixing well until all the wet ingredients are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix; it’s okay if there are a few lumps remaining. Overmixing can lead to dense muffins.
- Once the batter is just combined, spoon it into the prepared muffin tin, filling each cup about two-thirds full. This will give the muffins room to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Whole Wheat Cranberry Orange Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- Use room temperature eggs and orange juice for better ingredient integration
- Don't overmix the batter - lumpy is good! Overmixing leads to tough muffins
- For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients
- Toast the cranberries lightly before adding to enhance their flavor
- Check muffins a few minutes early - every oven is slightly different
- For a gourmet touch, sprinkle some raw sugar on top before baking for a crispy, sweet crust
- If freezing, wrap individual muffins in plastic wrap to maintain freshness
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 35mg
