Cranberry Orange Muffins
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When we travel, we like to get breakfast at Perkins if there’s one in town–I know, it’s a chain restaurant, but they have these super yummy cranberry orange muffins that they heat up and serve with butter, and they’re SO GOOD.
This recipe is from Southern Living 1001 Ways To Cook Southern, c.2010. They’re not exactly like the ones from Perkins, but they’re still pretty tasty!
PrintCranberry Orange Muffins
These Cranberry Orange Muffins are yummy as-is, but are extra good toasted and served with a bit of butter!
- Prep Time: 10 minutes
- Cook Time: 15-25 Minutes
- Total Time: 25-35 Minutes
- Yield: 6-12 Muffins
- Category: Bread
- Method: Baking
Ingredients
2 Cups Self-Rising Flour
3/4 Cup Sweetened Dried Cranberries
1/2 Cup Sugar
The Zest From One Large Orange
1 Cup Whole Milk
1/4 Cup Vegetable Oil
2 Large Eggs
Instructions
Preheat your oven to 400 degrees.
Combine the flour, cranberries, sugar, and orange zest in a large bowl, and make a well in the center.
Whisk together the milk, eggs, and oil. Add to the flour mixture, and stir just until combined.
Scoop the mixture into muffin tins lined with paper liners.
Bake at 400 degree for 15-18 minutes.
Notes
I used jumbo tins and liners, so I baked the muffins at 375 degrees for around 25 minutes (may vary from oven to oven).
Here are links to the jumbo muffin tins and the liners that I used. I also sprinkled a little coarse sugar on top after baking, because I forgot to do it before baking!
Happy baking!
