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Ina Garten Cranberry Muffins

Delightful muffins bursting with tart cranberries and zesty orange, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Prefer unbleached for better flavor.
  • 1 cup granulated sugar You can substitute half brown sugar for a richer taste.
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
Wet Ingredients
  • 0.5 cup unsalted butter, melted Always use unsalted butter to control saltiness.
  • 2 large eggs Use room temperature for optimal mixing.
  • 1 tsp pure vanilla extract
  • 0.5 cup buttermilk, at room temperature Can substitute regular milk with vinegar or lemon juice.
  • 1 zest orange Use fresh zest for best flavor.
Main Ingredients
  • 1.5 cups fresh or frozen cranberries Do not thaw if using frozen cranberries.
Optional Topping
  • 0.25 cup sugar mixed with 0.25 tsp cinnamon For a delightful crunchy finish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it generously.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and fresh orange zest until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix; a few lumps are fine!
  5. Gently fold in the cranberries, being careful not to crush them.
  6. Divide the batter evenly into the prepared muffin cups, filling them about 2/3 full. If using the optional topping, sprinkle the sugar-cinnamon mixture over the muffin tops.
Baking
  1. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store your muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze for up to 3 months.