These Zesty Cranberry Orange Muffins are a delightful twist on the classic cranberry muffin, featuring a hint of orange zest for added flavor.
Preheat your oven to 400°F (200°C) and grease or line a muffin tin.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder and salt.
In another bowl, whisk together the egg, milk, orange zest, and melted butter.
Ensure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Do not overmix; the batter should be slightly lumpy.
Fold in the cranberries gently.
Coating the cranberries in a bit of flour before folding can prevent them from sinking.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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