- Skill Level: BASIC
- Servings : 10
- Prep Time : 10 min.
- Cook Time : 30 min.
- Ready In : 40 min.
In these cranberry muffins, fresh orange rind adds the perfect amount of zest to balance out the tartness of the cranberries. The combination of tart cranberries sweetened with oranges is one of the classic flavor pairings in baking. They are great for a tasty brunch!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 orange, grated zest of
- 1 egg
- 1/2 stick unsalted butter, melted
- 1/2 cup milk
- 1/2 cup strained fresh orange juice
- 1 1/2 cups cranberries
- 1/2 cup pecans, chopped
Preheat an oven to 375°F. Grease 10 standard muffin cups with butter; fill the unused cups one-third full with water to prevent warping. In a bowl, stir the flour, granulated sugar, brown sugar, baking powder, salt and orange zest.
In another bowl, whisk egg, melted butter, milk and orange juice. Add the egg mixture to the flour mixture, stirring until moistened. The batter will be slightly lumpy. Using a large silicone spatula, fold in the cranberries and nuts just until distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared muffin cups, filling them level with the rim.
Bake the muffins until golden until dry, 20 to 25 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Remove the muffins from the pan and serve at room temperature.
Imagine (CC BY 2.0) Le living and co