Cranberry Orange Muffins

I was planning on posting this recipe down the road, but I just couldn’t wait! I made these muffins yesterday so my husband could take them to his Monday meeting and everyone raved about them. These cranberry orange muffins are so good they’ll make you do a double take.

I use my husband’s coworkers as the guinea pigs for many of my recipes. Every week they get the fruits of my weekend baking labors and I have yet to hear a single complaint. While they enjoy everything I make, these muffins got an extra special reaction.

On the outside they look like any ole’ muffin, but when you take your first bite, be prepared, you might get whiplash from your double take!

They are darn good.

Surprisingly good.

This is a recipe you’ll want to keep in your recipe box and hand down to your kids and grandkids.

It’s unforgettable.

Here’s how you make ’em:

Start by zesting 2 oranges. You should end up with about 1 tbs plus 1 tsp of zest. One tbs will be used in the batter and the other tsp will go into the crumble topping.

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Juice both of the oranges and pour the juice into a saucepan.

Heat the orange juice and cranberries together in a saucepan until the mixture comes to a boil. Remove from the heat and set aside while you make the crumble topping and batter. The cranberries will absorb the orange juice and plump.

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For the crumble topping, mix together all of the crumble ingredients with a fork, breaking the butter into small pieces.

Stir together the flour, baking powder, salt, sugar, and cinnamon in a large bowl. Make a well in the center.

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In a small bowl beat the egg with a fork, then mix in the milk, oil, and orange zest.

Pour the wet ingredients into the well in the dry ingredients and mix quickly together until everything is just combined (there will be lumps).

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Fold in the walnuts and the cranberries.

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Pour the batter into prepared muffin cups. Sprinkle a heaping teaspoon of the crumble topping over each muffin.

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Bake the muffins at 400 degrees Fahrenheit for 20 minutes or until they are golden brown and a toothpick inserted comes out clean.

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These muffins are as beautiful as they are delicious. When you bite into them you’ll be able to see all of the lovely flecks of orange zest, the bright red cranberries, and the pieces of walnut.

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The crumble topping adds the perfect amount of texture to the top and gives the muffins that “professional bakery” look.

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You are guaranteed to impress your family, coworkers, or the ladies at your next brunch party with these show stopping muffins.

This is not a recipe anyone will soon forget.

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Happy eating!

 

Cranberry Orange Muffins

Makes 15 muffins

Ingredients:

For the Muffins:

  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp +1/4 tsp ground cinnamon
  • 3/4 cup white sugar
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • zest of 2 oranges (about 1 tbs + 1 tsp)
  • 1 cup chopped walnuts

For the Crumble Topping

  • 2 tbs rolled oats
  • 2 tbs brown sugar
  • 2 tbs flour
  • cinnamon
  • 1 tsp orange zest
  • 2 tbs butter, cut into small cubes

Directions:

  1. Heat the orange juice and cranberries together in a saucepan until the mixture comes to a boil. Remove from the heat and set aside while you make the crumble topping and batter. The cranberries will absorb the orange juice and plump.
  2. For the crumble topping, mix together all of the crumble ingredients with a fork, breaking the butter into small pieces.
  3. Stir together the flour, baking powder, salt, sugar, and cinnamon in a large bowl. Make a well in the center.
  4. In a small bowl beat the egg with a fork, then mix in the milk, oil, and orange zest.
  5. Pour the wet ingredients into the well in the dry ingredients and mix quickly together until everything is just combined (there will be lumps). Fold in the walnuts and cranberries.
  6. Pour the batter into prepared muffin cups. Sprinkle a heaping teaspoon of the crumble topping over each muffin.
  7. Bake the muffins at 400 degrees Fahrenheit for 20 minutes or until they are golden brown and a toothpick inserted comes out clean.

 

If you are making Cranberry Orange Muffins, you might be interested in:

(Amazon Affiliate)

Cranberry Orange Muffins

 

 

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