Cranberry Orange Muffins
Just a hint of orange flavor enhances this cranberry muffin with a touch of autumn's warm spices. Yum!
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Ingredients
Sugar Mix
- 1 c granulated sugar
- 1 T orange zest from about 1 orange
Dry Ingredients
- 3 c (375g)-All- Purpose Flour- fluffed, spooned and leveled reserve 1 T for dusting cranberries, and nuts, if using
- 1 T baking powder
- 1/4 t baking soda
- 1/4 t powdered ginger
- 3/4 t nutmeg
- 1/4 t salt
Wet Ingredients
- 6 T butter, melted and slightly cooled
- 1/3 c canola oil
- 2 large eggs- room temperature
- 1/3 c Greek vanilla yogurt, room temperature
- 1 c buttermilk-room temperature
- 1 t vanilla
Additions
- 1-1/2 c (150g) whole fresh cranberries
- 1/2 c chopped, toasted, pecans-optional
Toppings:
- Sugar in the Raw or Sparkling Sugar
Instructions
Sugar Mix
- Rub zest into sugar; set aside.
Dry Ingredients
- In a separate bowl, dust the cranberries with the reserved 1 T of flour. Toss gently to coat.
- Whisk the remaining dry ingredients together.
- Whisk in the sugar mix. Make a well in the center for the wet ingredients.
Wet Ingredients
- In a separate bowl, blend together wet, room temperature, ingredients.
- Pour into the well of the dry ingredients; stir using a wooden spoon just until there are no dry pockets of flour.
Additions
- Gently stir in cranberries and nuts, if using.
Baking Instruction
- Preheat oven to 425℉. This is only for the first 5 minutes of baking!
- Place cupcake liners in the tin and fill to about 3/4 full. This recipe makes about 18 muffins.
- If desired, sprinkle tops with Sugar in the Raw or Sparkling Sugar.
- Once you place them into the oven, set timer for 5 minutes!
- Once the timer sounds off, immediately reduce heat to 375℉ and bake for an additional 15 minutes or until lightly browned. Test with toothpick and adjust time, if needed.
- Remove from tin to cooling racks.