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Photo of Cranberry-orange muffins by WW

Cranberry-orange muffins

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
15
Difficulty
Easy
The surprising tool that will help you transfer batter from the bowl to the muffin tin is waiting in your utensil drawer: an ice cream scoop! It’ll cut way down on batter drips that end up getting baked onto the top of the muffin tin. If you like to use paper liners, be sure to spray them with nonstick spray before adding the batter.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

2 cup(s)

Sugar

⅔ cup(s), divided

Dried cranberries

½ cup(s), chopped

Orange zest

2 tsp

Baking powder

2 tsp

Pumpkin pie spice

1 tsp

Baking soda

½ tsp

Table salt

¼ tsp

1% low fat buttermilk

1 cup(s)

Egg

1 large egg(s)

Salted butter

2 Tbsp, melted

Instructions

  1. Preheat oven to 400°F.
  2. In a large bowl, whisk flour, ½ cup sugar, cranberries, orange zest, baking powder, pumpkin pie spice, baking soda, and salt. In center of mixture, make a well. In a medium bowl, whisk buttermilk, egg, and butter. To well in center of flour mixture, add buttermilk mixture, stirring until just moist.
  3. Coat 15 muffin cups (or paper liners) with nonstick spray. Spoon in batter; sprinkle evenly with remaining 2 tbsp plus 2 tsp sugar. Bake until muffins spring back when touched lightly in center, about 25 minutes.
  4. Remove muffins from tin immediately; let cool on a wire rack.
  5. Serving size: 1 muffin

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