Eggless Classic Cranberry Orange Muffins
Total time37 min
Prep time15 min
Cook time22 min
4.7(8)
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- 1 tbsp orange zest (from about 1 large orange)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup whole milk
- ⅓ cup fresh orange juice (from the zested orange)
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, halved
- 2 tbsp granulated sugar, for topping
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar. Add the orange zest and rub it into the dry ingredients with your fingertips until fragrant and evenly distributed.
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