Cranberry Orange muffins are a must eat during holiday months, when cranberries come into season. Cranberry sauce may take on a love/hate affair with many but most people cannot resist cranberry orange muffins. From halloween to new years’ day, they are a treat.
Ingredients for Cranberry Orange Muffins
We use AP flour for this recipe, but you can use whole wheat flour for a healthier bread. In this case we usually recommend a ratio of half and half or two to one since whole wheat flour can lead to a dryer product. We use fresh cranberries cut in half to ensure that they cook through. In the event of using dried cranberries you can elect to rehydrate them with water or a liqueur. This recipe also calls for butter and whole milk. For those with dairy allergies we recommend substituting canola oil and a dairy free milk such as almond milk. For sugars we call for half white and half brown sugar. It tends to give a less sweet result. Feel free to play with all of one or the other. All white sugar will lead to a more cupcake like muffin.
Other flavors and options for Cranberry Orange Muffins
- Try using the microplane to zest or juice a small finger of ginger into the batter. You can add this at the same time as the orange zest.
- Try additions of other holiday spices. These may include cinnamon, clove, and star anise.
- Add white chocolate chips for a sweeter mix.
- Try adding some liqueurs to the mix. Add spiced rum, bourbon, or orange liqueurs. You can also try pastis or anise flavored spirits in small doses.
- Serve warm with whipped cream or butter. Mascarpone and savory sweet triple creams such as milk fat also work very well.
- Add half dried and half fresh cranberries for a texture contrast.
- Try other dried fruits such as fig, apricot, or even mango.
Cranberry Orange Muffins
Equipment
Ingredients
- 1.75 cups Flour all purpose, or wheat, or mixture of all purpose and wheat
- 1 tbsp Baking powder
- .5 tsp Sea salt
- .25 cups Sugar
- .25 cups Brown sugar
- .5 cups Milk
- 1 tsp Vanilla extract
- 3 each Eggs
- .5 cups Butter
- 1 each Orange zest of rind
- 1 cup Cranberries fresh, cut in half
Instructions
- Prep the ingredients. The butter can be left at room temperature but firm. Mix the flour, salt and baking powder with a fork or whisk. Preheat the oven to 400 degrees.
- Cut the cranberries in half to help with softening while cooking (if large and firm).
- In a stand mixer, cream the sugars and butter.
- Using a microplane or grater, zest the orang into the batter. Mix again.
- Add the eggs and vanilla and mix. Then add the milk. Slowly mix the flour. Do not overmix. Add the cranberries and mix quickly one more time while trying to not overmix.
- Lightly spray the muffin pan. Using a two ounce scoop or spoon, portion the batter into the muffin pan.
- Optionally- add a small sprinkle of brown sugar on top of each muffin.
- Bake the muffins for 20 to 25 minutes, or until a toothpick comes out clean. Remove and cool on a wire rack. Bon appetit!
