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During the holiday season, I always stock up on cranberries. I freeze bags of them and save them for a time when I am craving a baked good with the tart berries. This weekend, I decided to make orange cranberry muffins. I have made lemon cranberry muffins before (which I loved- don’t get me wrong!) but sometimes the combination of lemons and cranberries is just a bit too tart. Swapping the lemon for orange really make for a much sweeter muffin, but still with a nice bite from the cranberries.

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These are easy to make for a lazy weekend morning brunch, or for a grab and go breakfast during the week. 

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Fresh cranberries would be ideal for this recipe, but feel free to use some from your freezer like I did.

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Orange Cranberry Muffins
Yields 12
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Prep Time
15 min
Total Time
40 min
Prep Time
15 min
Total Time
40 min
For the Topping
  1. 1/4 cup sugar
  2. Grated zest of 1/2 an orange
For the Muffins
  1. 2 1/2 cup all-purpose flour
  2. 2 1/2 teaspoon baking powder
  3. 1 teaspoon salt
  4. 1 1/8 cup sugar
  5. 2 large eggs
  6. 4 tablespoons unsalted butter, melted and cooled
  7. 1/4 cup vegetable oil
  8. 1 cup buttermilk
  9. 1 teaspoon vanilla extract
  10. 1 teaspoon almond extract
  11. Grated zest of 1/2 an orange
  12. 1 1/2 cup cranberries
For the Topping
  1. Stir the sugar and orange zest together in a small bowl until combined and set aside.
For the Muffins
  1. Preheat oven to 425F.
  2. Line a standard 12-cup muffin tin with paper liners.
  3. Whisk the flour, baking powder and salt together in a large bowl; set aside.
  4. In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.
  5. Pour wet ingredients into dry along with the cranberries. Fold together until just combined.
  6. Fill muffins cups full with batter, mounding slightly. Sprinkle with orange sugar topping.
  7. Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool for 5-10 minutes in muffin pan on a rack before removing muffins.
Adapted from Eat Cake for Dinner
Adapted from Eat Cake for Dinner
Candor and Rose http://candorandrose.com/