Ingredients
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2 cups flour
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2/3 cup brown sugar, firmly packed
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk, room temperature
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1/3 cup vegetable oil
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1 teaspoon vanilla
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1 teaspoon orange zest
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3/4 cup dried cranberries
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1/2 cup chopped walnuts or 1/2 cup pecans
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1 large egg, room temperature
Instructions
- Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
- Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.