By Miss Baker’s Bites
Cranberry Orange Muffins
16 steps
Prep:15minCook:25min
When fall hits, two of my favourite fruits come into season: Cranberries and Oranges!
These muffins deliver a lot of cranberry and orange flavour and are one of my all time favourite fall muffins!
I won’t lie these muffins need a little extra love, with blitzing the cranberries in a food processor and massaging the orange zest into the granulated sugar. These two steps are optional, but they really make these muffins special, Adding these steps will ensure the orange flavour bright and there are cranberry bits in every bite!
I hope you love them as much as I do!
Updated at: Thu, 17 Aug 2023 05:11:43 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
12 servings
1 ½ cupcranberries
plus more for on top
½ cupgranulated sugar
2zest of oranges
½ cupunsalted butter
room temperature
¼ cupbrown sugar
2eggs
room temperature
½ cupplain greek yogurt
2 tspvanilla
1 cupall purpose flour
1 cupwhole wheat flour
soft
1 tspbaking powder
1 tspbaking soda
½ tspSalt
¼ cupmilk
Orange glaze
optional
½ cuppowdered sugar
1 Tbsfreshly squeezed orange juice
Instructions
Step 1
1. Preheat the oven to 425 degrees. Line a muffin tin with cupcake liners or spray the muffin tin with nonstick spray.
Step 2
2. In a food processor, pulse the cranberries about 4-6 times until they are broken up into chunks. Set aside.
Step 3
3. To a small bowl, add your granulated sugar and orange zest together
Step 4
4. Using your fingers gently rub the zest into the sugar. This will extract more oils out of the zest and amps up the orange flavour. This is optional, but definitely worth it. Set aside.
Step 5
5. In a medium bowl, or stand mixer with the paddle attachment, cream the butter until smooth, for about 1-2 minutes
Step 6
6. Add the brown sugar, and the sugar-zest mixture. Beat on high until creamed, about another 2-3 minutes. Make sure to scrape down the sides of the bowl as needed.
Step 7
7. Add the eggs, greek yogurt, and vanilla. Beat on high speed till well combined.
Step 8
8. In a large bowl, whisk together your flours, baking powder, baking soda and salt.
Step 9
9. Pour the wet ingredients into the dry and mix till just incorporated. Add the milk and gently mix again.
Step 10
10. Gently fold in the cranberries.
Step 11
11. Using a 1/4 cup measuring cup or an ice cream scoop, divide batter evenly into the muffin tin. Add additional cranberries pieces to the tops.
Step 12
12. Bake for 5 mins at 425 then reduce heat in oven to 350 degrees. Do not open the oven door!
Step 13
13. Bake for another 19-22 minutes or until a toothpick comes out clean from the center.
Step 14
14. Allow to cool for 5 minutes in the muffin pan before transferring to a wire rack to finish cooling.
Step 15
15. If you want to glaze the muffins, make the glaze as the muffins cool. Whisk the sugar and juice together and drizzle over the cooled muffins.
Step 16
16. Enjoy!
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
