Orange Cranberry Muffins
Sure, blueberry muffins are a classic childhood favourite recipe that some would argue can’t be beat. And, we must admit that we agree wholeheartedly (for the most part). But we also are ones to shake things up a little in the kitchen, especially when it comes to baking, so we decided to take a classic blueberry muffin recipe and create something that would appeal a little more to the grown ups in the room.
Enter this moist and delicious recipe for orange cranberry muffins. The bursts of cranberry offer juicy sweetness (so your kids will still like them) while the orange zest takes them to the next level. Still warm from the oven, we smeared ours with lots of butter and artisanal marmalade and enjoyed them over a leisurely Sunday breakfast.
Servings
Makes 1 Dozen Muffins
Recipe: Orange Cranberry Muffins
You’ll Need
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp orange zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1/2 cup buttermilk
- 1 cup dried or fresh cranberries
Prep and Cook
- Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners or lightly grease. Set aside.
- In a medium bowl, combine flour, baking powder, salt, and orange zest. Stir with a fork to combine well.
Set aside. - In a large bowl, using an electric mixer (or in the bowl of a food processor fitted with the paddle attachment), cream butter and sugar until light and fluffy (about 3 to 5 minutes).
Beat in eggs one at a time, beating well after each addition.
Beat in vanilla.
Gently fold in flour mixture alternating with buttermilk until just combined.
Stir in dried cranberries. - Spoon batter into liners, filling each cup about 3/4 full.
Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
Remove tin to a wire rack to cool.
