For Mother’s Day my husband made me breakfast and mimosas which was so sweet of him. We had some leftover orange juice and I was trying to think of how else I could use it up. And then I remembered these amazing cranberry orange muffins that I love to eat.
When I went to look up the recipe to make these muffins and I couldn’t find it on my blog I was shocked! I for sure thought that I had shared this recipe with you guys before, especially since I make these muffins more frequently than I do blueberry muffins.
I’m glad I discovered it wasn’t on my blog because you have to try these muffins. They have a hint of sweet orange in them and it pairs so well with the tangy dried cranberries. I am a huge fan of pastries and typically would pick a scone over a muffin but not with these. I’m telling you they are that good.
Cranberry Orange Muffins
2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind (optional)
Preheat oven to 375 degrees. Line a muffin baking tin with muffin liners. Combine dry ingredients in a bowl. In a separate bowl beat egg, orange juice, vegetable oil and orange rind. Slowly mix in dry ingredients. Add in dried cranberries and stir until just moistened. Spoon batter into muffin liners, 2/3 full. Bake for 15-20 minutes until golden brown. Remove from baking tin when baked to cool. Makes 12-14 muffins. Enjoy!