Orange Cranberry Muffins


I am totally in Fall mode right now guys! This is my favorite time of the year to cook because there are so many awesome ingredients in the stores during the holiday season and it just inspires me to get in the kitchen and have fun! I have been trying a lot of new recipes lately including these amazing warm cranberry orange muffins. I knew these would be really good and they definitely did not disappoint. These cranberry orange muffins are so delicious and are the perfect addition to your holiday breakfast! Not only does this recipe call for juicy cranberries but it also uses orange zest and orange juice which makes the muffins very moist and tender. YUMMY!


Cranberries are probably on sale right now at your local grocery store so grab a bag on your next trip. You can keep them in your refrigerator or you can just pop them in the freezer and pull them out right when you need them. The awesome thing about cranberries is that they do not need to be thawed so you can use them immediately if you like to store them in the freezer like I do. It keeps them fresh longer. This recipe made 12 muffins and I had leftovers for days. Matt and I ate these for breakfast with fried eggs, fresh fruit, and piping hot coffee. I love making Matt my official taste tester for this blog! :)


My favorite thing about making recipes for this blog is taking the pictures of the food. It is so much fun! I love picking out the props, making the food, and then styling it for the camera. It can be really time consuming depending on what I am cooking but it is so fun. Food photography has been one of the hardest areas of photography for me but also one of the most rewarding but that is a post for another day. :) Also, I love using baking cups when I make muffins. It makes cleanup way easier! I hope you enjoy this tasty baked treat! xoxo


CRANBERRY ORANGE MUFFINS RECIPE

Ingredients 2 cups flour ½ cup sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup cranberries 1 egg ¾ cup orange juice ¼ cup melted coconut oil 1 teaspoon grated orange zest Directions Preheat oven to 400º. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir cranberries into the dry ingredients. In a small bowl, beat egg, orange juice, melted coconut oil, and the zest. Quickly add wet ingredients to dry ingredients (coconut oil can firm up very fast so work quickly so it doesn't harden up on you) and stir until moist. Spray muffin tin with cooking spray or add paper muffin cups and spoon mixture into the tin until each muffin cup is 3/4 full. Bake for 15-20 minutes until lightly browned. Remove from oven, let cool, and serve!

#muffins #fall #Fallrecipes #breakfast

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Hey! I'm Ginny! I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & inspiring nature and travel photography!

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