Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
5
Yield:
5 jumbo muffins
Ingredients
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 5 cups of a jumbo muffin tin or line with paper liners.
Whisk flour, sugar, baking powder, and salt together in a bowl until evenly blended.
Pour vegetable oil in a measuring cup. Add egg and enough milk to fill the cup; stir to combine. Pour oil mixture into flour mixture and mix to combine.
Stir in orange juice and orange zest. Fold in cranberries until batter is just combined.
Spoon batter into the prepared muffin cups, filling each about 1/2 way full.
Bake in preheated oven until tops are golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cook’s Note
You can use frozen cranberries if you prefer. No need to thaw them before adding to the batter—just toss them lightly in a little flour. Bake the cupcakes 1 or 2 minutes longer.
Sprinkle muffins with coarse sugar before baking for a beautiful finish and crunchy texture.
Nutrition Facts (per serving)
| 429 | Calories |
| 16g | Fat |
| 66g | Carbs |
| 6g | Protein |
