Ina Garten Cranberry Muffins Recipe
Want bakery-style muffins at home? Try this Ina Garten Cranberry Muffins Recipe. These muffins are moist, fluffy, and bursting with flavor.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Whisk
- Muffin tin (12 cups)
- Paper muffin liners
- Measuring cups and spoons
- Grater (for orange zest)
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1½ cups fresh cranberries
Instructions
- Preheat your oven to 375°F (190°C).
- Line your muffin tin with paper liners.
- This prevents sticking and makes cleanup easy.
- Whisk flour, baking powder, and salt together.
- Use a large bowl for this step.
- Make sure everything is well combined.
- Beat eggs and sugar in another bowl.
- Add oil, milk, and vanilla extract.
- Whisk until the mixture is smooth.
- Stir in the orange zest for flavor.
- Pour wet ingredients into the dry mixture.
- Stir gently with a rubber spatula.
- Don't overmix or muffins become tough.
- Fold in the cranberries carefully.
- Spoon batter into the prepared muffin cups.
- Fill each about three-quarters full.
- Bake for 25-30 minutes until golden brown.
- A toothpick should come out clean.
- Let muffins cool in the pan.
- Transfer to a wire rack after 5 minutes.
- Serve warm or at room temperature.
Notes
- Don't overmix your batter at all.
- This keeps muffins light and fluffy always.
- Use fresh cranberries for the best taste.
- Frozen ones work but may add moisture.
- Add orange zest for extra citrus flavor.
- Room temperature ingredients mix better together.
- Fill muffin cups evenly for uniform baking.
- Check doneness with a toothpick test always.
- Store in an airtight container for freshness.