Eggless Cranberry Orange Muffins
These Eggless Cranberry Orange Muffins are moist, buttery, soft, and bursting with citrus flavor. Fluffy muffins are delicious, sweet with a slight tartness, easy to bake at home, and loaded with fresh cranberries!
Ingredients
- 2 cups (240g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (100g) fresh cranberries
- ¾ cup (180ml) milk
- 2 teaspoon white vinegar
- ½ cup (113g) unsalted butter melted
- ½ cup (100g) granulated sugar
- ¼ cup + 2 tablespoon (75g) light or dark brown sugar
- 2 tablespoon (30ml) orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- Coarse sugar to sprinkle on top (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with paper liners and lightly grease with non-stick spray. Set it aside.
- Add flour, baking powder, baking soda, and salt in a large bowl and whisk until well combined.
- Fold cranberries into the flour mixture and gently mix well. Set aside.
- Take milk in a measuring cup or a small bowl, and add white vinegar. Stir well and let it rest for five minutes.
- In a medium bowl, take melted butter, granulated and brown sugar, orange juice, orange zest, and vanilla. Whisk everything well until the mixture is smooth.
- To this, add the milk and vinegar mixture and stir well.
- Pour wet ingredients into the dry mixture and gently mix until everything is well incorporated. Do not over-mix.
- Spoon the batter into the muffin pan, filling each tin all the way to the top. Top with coarse sugar if you desire.
- Bake for 5 minutes at 425°F (220°C), and then, while keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Storing Suggestions
- Eggless Cranberry Muffins stay at room temperature, tightly covered, for three days.
- Refrigerate the leftover muffins in an airtight container for up to a week. Then, bring the muffins to room temperature before serving.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect muffins. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Buttermilk: It makes the muffins extra tender and moist. I have used a mixture of milk and vinegar, but if you have a store-bought buttermilk, use it.
- Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients. If you want to use oil, you can use any neutral-flavored oil.
- Cranberries: If you do not have fresh cranberries, use frozen. And if you use frozen cranberries, do not thaw them. Also, I chopped the fresh cranberries into halves for even distribution. But it is optional, and you can use whole cranberries, especially if you use frozen.
- Filling The Muffin Tins: Fill the muffin tins all the way to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 308kcalCarbohydrates : 53gProtein : 4gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gTrans Fat : 0.4gCholesterol : 23mgSodium : 227mgPotassium : 417mgFiber : 1gSugar : 32gVitamin A : 631IUVitamin C : 89mgCalcium : 84mgIron : 2mg
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