Cranberry Orange Muffins

These cranberry orange muffins are a wonderful breakfast treat. The batter is flavored with orange juice and orange zest, and the muffins are filled with chopped cranberries. 

I'm always drawn to cranberries in muffins because I love the tartness of the cranberries balanced with the sweetness of the muffins. Some of my favorites include sourdough cranberry muffins and sourdough date nut cranberry muffins. 

These cranberry orange muffins are light and sweet. The mild orange flavor is wonderful with the cranberries. If you'd like to up the orange flavor, you can add even more zest or even some orange extract. 

I always keep a stash of cranberries in my freezer. As soon as fresh cranberries appear in my grocery store in the fall, I start grabbing bags of them. They freeze so well so you can use them in recipes all year long. 

This recipe calls for pulsing frozen cranberries in the food processor.. all the more reason to have some in the freezer! 

Ingredients for these muffins:

Frozen cranberries

All purpose flour

Baking powder

Baking soda

Salt

Melted butter

Vegetable oil

Sugar

Orange juice

Orange zest

How to make these cranberry orange muffins:

First, coarsely chop frozen cranberries in a food processor with a few pulses. I used a mini food processor for this, but a full-sized food processor would work well too. 

Next, in a large bowl, whisk together flour, baking powder, baking soda, and salt. 

After that, heat butter and oil in a saucepan until the butter melts. Remove from the heat and stir in the sugar and orange zest. 

Next, stir eggs and orange juice together in a large bowl and add the butter/oil/sugar/zest mixture. Stir in the flour mixture until just combined. Gently fold in the chopped cranberries. 

Finally, scoop the mixture into paper lined muffin tins with a cookie scoop and bake for about 20 minutes at 375 degrees F. 

All of my taste testers loved these muffins. They are simple, easy, and they completely hit the spot with their sweet and tart flavors. 

These muffins will last about three days in an airtight container at room temperature. They are delicious at room temperature or re-warmed and spread with butter. 

Welcome to another Muffin Monday. On the last Monday of every month we post muffin recipes. I have been participating since at least 2015! Many thanks to my friend Stacy of Food Lust People Love for creating this tradition and hosting every month. 

• Banana Nutella Muffins from A Day in the Life on the Farm
• Cranberry Orange Muffins from Karen's Kitchen Stories
• Dutch Apple Pie Muffins from Making Miracles
• Olive Oil Gingerbread Muffins from Culinary Adventures with Camilla
• Sourdough Gingerbread Muffins from Zesty South Indian Kitchen
• Sugarplum Muffins from Palatable Pastime
• Winter Crunch Grape Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Cranberry Orange Muffins

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Yield: 13 muffins

Author: Karen Kerr

These cranberry orange muffins are a wonderful breakfast treat. The batter is flavored with orange juice and orange zest, and the muffins are filled with chopped cranberries.

Ingredients

• 1 1/4 cups (5 ounces) frozen cranberries
• 2 1/4 cups (11 1/4 ounces) unbleached all purpose flour
• 1 1/2 teapoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 3 tablespoons vegetable oil
• 3/4 cup sugar
• Zest of one orange
• 2 large eggs
• 2/3 cup orange juice

Instructions

1. Heat the oven to 375 degrees F with a rack in the middle. Line a 12-cavity muffin pan with paper liners. For the extra batter, line a small custard cup or ramekin with a double or triple paper liner. 
2. Chop the cranberries coarsely in the food processor. 
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 
4. In a small saucepan, melt the butter with the oil. Remove the pan from the heat and stir in the sugar and orange zest. 
5. In a separate bowl, whisk together the eggs and orange juice. Stir in the butter and sugar mixture. Add the flour mixture and stir until just combined. Stir in the cranberries. 
6. Portion the dough with an ice cream scoop (1/4 cup) into the muffin tin. They should be about a little more than 3/4 full. 
7. Bake for 18 to 20 minutes, until slightly golden. 
8. Place the pan on a rack to cool for 5 minutes before removing the muffins. 
9. Store in an airtight container. 

Calories

201.54

Fat (grams)

6.79

Sat. Fat (grams)

2.17

Carbs (grams)

32.14

Fiber (grams)

1.21

Net carbs

30.93

Sugar (grams)

14.02

Protein (grams)

3.46

Sodium (milligrams)

198.28

Cholesterol (grams)

35.66

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https://www.karenskitchenstories.com/2020/11/cranberry-orange-muffins.html

Karen's Kitchen Stories

Muffins, cranberries

Breakfast

American

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