Tis the season for festive goodies, am I right? Nothing says the holiday season like cranberries and oranges; so I combined the two into a delicious muffin! The aroma alone is worth it for these muffins, get ready for your kitchen to smell amazing. These would be incredible on Christmas morning, or to make and take to a neighbor or friend for a holiday treat.
If you’ve got some extra ingredients, consider doing a simmer pot that you can use for a few weeks on the stove. Simply add some sliced oranges and cranberries and toss in some cinnamon and clove if you have it, cover with water, and simmer on low. Turn off when done, and add more water as needed the next time you want the house to smell festive!
Cranberry Orange Muffins
Course: Breakfast12
servings15
minutes15
minutes30
minutesIngredients
1 1/2 cups of all-purpose flour
3/4 cup white sugar, plus 2 TBS of sugar for topping
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup orange juice
2 TBS of grated orange zest plus 2 TBS of zest for topping
1 cup cranberries
Directions
- Preheat oven to 400 degrees, grease a 6 cup muffin pan (or 12 muffin pan or 24 mini muffin pan).
- Add the 2 TBS of zest to 2 TBS of sugar, and set aside.
- Whisk flour, sugar, baking powder & salt together in a bowl until blended. Pour oil into a 1 cup liquid measuring cup, add egg and enough milk to fill the measuring cup. Stir to combine. Pour oil mixture into flour mixture and stir to combine. Add orange juice & 2 TBS of zest to mixture, and fold in cranberries.
- Spoon batter into muffin tin, fill about halfway. Top with mixture from step 2. Sprinkle on top of muffins.
- Bake for 15-20 minutes and cool for 5 minutes.
Notes
- Can use large muffin tins or smaller tins to make more servings.
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