ORANGE CRANBERRY MUFFIN RECIPE

ORANGE CRANBERRY MUFFIN RECIPE

INGREDIENTS

Topping
  • 1/4 c. sugar
  • grated zest of 1/2 an orange
Muffins
  • 2 1/2  c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/8 c. sugar
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted and cooled
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • grated zest of 1/2 an orange
  • 1 1/2 c. fresh cranberries, divided

INSTRUCTIONS

  1. For the Topping: Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.
  2. For the Muffins: Preheat oven to 425 degrees.  Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  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.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined; do not over mix. 
  3. Fill muffins cups full with batter, mounding slightly.  Press the remaining 1/4 cup of cranberries into the top of the muffins and sprinkle with orange sugar topping.  Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.  Makes 12 muffins. 
Recipe source: eatcakefordinner

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