Zesty Orange & Cranberry Muffins



These slightly sweet & zesty muffins make a great breakfast!

Side note: I love to make muffins with my 2-year-old because they are easy to throw together, and mixing doesn’t have to be exact.  She loves putting muffin liners into the pan, or stirring the dry ingredients with a potato masher.  Turns out a potato masher is A LOT less messy than other utensils when it comes to mixing with toddlers. I just make sure to give it a thorough stir after she has had her fun.

Zesty Orange & Cranberry Muffins

Preheat oven to 400 degrees F.


– 1 cup oats (old fashioned or quick, doesn’t matter.)

– 1 cup flour (white or whole wheat, doesn’t matter)

– 1/4 heaping cup dried cranberries

– 1/8 tsp. salt

– 2 tsp. baking powder

– 1/4 cup white sugar

– 1 egg

– Zest of 1 orange

– 3 tbsp. canola oil

– 1 cup milk

– Juice of your orange + 1 tsp. white sugar

Mix all dry ingredients well and set aside.  In a separate bowl, whisk together the egg, oil, and orange zest.  Whisk  in milk.  Add to dry ingredients and stir until just blended.

Evenly distribute into greased muffin tins (recommended) or a muffin tin lined with papers.  Bake for 15-20 minutes, or until toothpick inserted into the middle comes out clean. Do not over-bake.

After removing from the oven, drizzle your orange juice + sugar mixture lightly on the top, remove from tins, and allow to cool completely. Enjoy!