If you’re like me, you have a lot of cranberries in your freezer because you planned on making a lot of holiday cranberry dishes, but never really followed through (well, I suppose there was that delicious Cranberry Almond Caramel Tart). And even if you don’t happen to have any cranberries in your freezer, they are still in season and can be found fresh in the produce section of your grocery store.
While searching for a recipe to use up my extra cranberries I came across this one for cranberry orange muffins. The recipe is straightforward and can be used for pretty much any berry muffin you like. I love the combination of orange and cranberry and really liked how these muffins turned out. They’re light, crumbly, and great for breakfast, brunch, or even just a snack.
Cranberry Orange Muffins
From the Betty Crocker Cookbook, 2005
Makes 12 muffins
3/4 cup milk
1 tablespoon orange zest
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coarsely chopped cranberries
1/2 cup powdered sugar
1/2 tablespoon fresh orange juice
Heat oven to 400 degrees. Grease medium-sized muffin tin or line with paper baking cups.
In a large bowl, beat milk, orange zest, oil, and egg until well mixed. Stir in flour, sugar, baking powder and salt until just combined (batter will be lumpy). Fold in the cranberries, careful not to over mix. Divide batter evenly among the muffin cups (I used an ice cream scooper to make them uniform in size).
Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand about 5 minutes in the pan, then remove from pan to wire rack. If baked in paper baking cups, immediately remove from pan to wire rack.
If desired, create a glaze with the powdered sugar and the orange juice. Drizzle over the muffins. Serve warm or at room temperature.