Light, airy bakery style muffins loaded with orange juice, zest, and studded with cranberries.
Servings 12muffins
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Ingredients
1/2cupVegetable Oil
3/4cupGranulated Sugar
2Eggs, room temperature
1tbspVanilla Extract
1tspAlmond Extract
3/4cupMilk, a non-dairy substitute will work
1/4cupFresh squeezed orange juice
2tbspOrange zest
2 cupsFlour
1/2tspBaking soda
1 1/2tspsBaking powder
1/2tspSalt
8oz.Fresh cranberries, could use frozen
Instructions
Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
In a large mixing bowl combine the oil, sugar, eggs, milk, vanilla, almond extract, orange juice, and orange zest. Whisk well until combined.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet and fold in until completely incorporated.
Gently fold in the fresh cranberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups, each cup should be about 3/4 full.
Bake at 350 for 23-25 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!