Description
These classic Ina Garten Cranberry Muffins combine tart cranberries with bright orange zest in a tender, buttery muffin. Perfectly sweetened with a cinnamon-sugar topping, these muffins make a delightful breakfast or snack and are simple to prepare in just 30 minutes.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- Zest of 1 orange
Fruit
- 1 ½ cups fresh cranberries
Optional Topping
- ¼ cup granulated sugar
- ¼ tsp ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and orange zest until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Cranberries: Gently fold in the fresh cranberries until they are evenly distributed throughout the batter.
- Fill Muffin Cups and Add Topping: Divide the batter evenly into the prepared muffin tin cups. If using, sprinkle the tops with the cinnamon-sugar mixture for a sweet, crunchy finish.
- Bake: Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use fresh cranberries for best texture and flavor; frozen can be used but may make the batter slightly watery.
- For a dairy-free version, substitute buttermilk with almond milk and melted coconut oil instead of butter.
- Don’t overmix the batter to avoid tough muffins.
- These muffins freeze well—cool completely before freezing in an airtight container for up to 3 months.
- Orange zest adds a bright citrus flavor; substitute with lemon zest if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
