A soft and buttery Cranberry Orange muffin that is quick and easy. This muffin is perfect for breakfast, brunch or for any occasion.
Prep Time 15mins
Cook Time 25mins
Total Time 40mins
Author Hostess At Heart
1/4cupbuttercut into pea-sized pieces
zest of 1 orange
Preheat oven to 375 degrees F. Line or grease a muffin tin.
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk ingredients together.
Drop butter into dry ingredients, and lightly stir to coat.
Add orange juice, zest, and egg. Mix until just combined Fold in cranberries and walnuts.
Fill muffin pan 3/4 full. (Ice cream scoop)
Bake at 375 degrees F for 25 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the pan and cool completely.
Store covered, or freeze in a reclosable plastic bag.
Alternately, Bread can be baked as a loaf in an 8 1/2x 4 1/2 pan. Bake at 350 degrees F for 60 to 75 minutes until a toothpick inserted comes out clean. Cool 10 minutes and then remove to cool completely on a wire rack.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.