Cooked - Cranberry Orange Muffins

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cranberry Orange Muffins

1.0

1 c granulated sugar

1 T orange zest (from about 1 orange)

3 c (375g)-All- Purpose Flour- fluffed, spooned and leveled (reserve 1 T for dusting cranberries, and nuts, if using)

1 T baking powder

¼ t baking soda

¼ t powdered ginger

¾ t nutmeg

¼ t salt

6 T butter, melted and slightly cooled

⅓ c canola oil

2 large eggs- room temperature

⅓ c Greek vanilla yogurt, room temperature

1 c buttermilk-room temperature

1 t vanilla

½ c (150g) whole fresh cranberries

½ c chopped, toasted, pecans-optional

Sugar in the Raw or Sparkling Sugar

Rub zest into sugar; set aside.
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.
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.
Gently stir in cranberries and nuts, if using.
Preheat oven to 425℉. This is only for the first 5 minutes of baking!
Place cupcake liners in the tin and fill to about ¾ 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.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 88 weeks ago

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