Quick and Delicious Cranberry Orange Muffins

Cranberry Orange Muffins

When you think of Fall, you think or pumpkins and turkey.  There are so many other things to Fall, like cranberry orange muffins.  There are so many more things you can do with cranberries than buying them from a can in gel form.

This is not a super sweet cranberry muffin (it’s a muffin, not a cupcake) , so you can taste all the flavors of the cranberry and orange.  You can make it sweeter, but adding more sugar.  We even sprinkled a little sugar on the top to be fancy.

This is a perfect use of the cranberry orange relish leftovers don’t you agree?

What Ingredients Are Needed?

• cranberries
• seedless orange
• sugar
• flour
• b. powder
• salt
• orange extract or vanilla extract
• egg
• melted butter
• sour cream
• optional water/orange juice
• chopped walnuts (optional)

Do I Measure the Cranberries Before or After They Are Crushed?

The cranberries are measured before you crush them. As with any recipe, if you like more of one fruit than the other, you can adjust as needed. You should use a large orange and if you don’t have a large orange, add a few quarters from another orange.

Can I Use Frozen Cranberries?

You can use frozen. You will want to chop them before thawing as the cranberries may flatten when they thaw.

Can I Use Dried Cranberries?

Dehyrated cranberries can be used as well. You will want to chop them into smaller pieces. Reduce the amount of dried cranberries by 1/2 to 3/4 cups instead of a full cup.

Do I Peel The Orange?

The cranberries and orange should be washed. The orange is not peeled. As long as it is seedless (or you remove the seeds), you will use the entire orange for this recipe. If you want a bigger orange flavor use orange zest from another orange.

How Full Do I Fill the Muffins?

Try to fill the muffins full to the top of the regular sized muffin pan. This recipe makes 12 muffins.

What If My Batter Is Dry?

If your batter is thick like biscuit dough, add a little orange juice, a tablespoon at a time. If you don’t have orange juice, you can add water.

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Cranberry Orange Muffins

Looking for a delicious fall treat? These homemade cranberry orange muffins are bursting with fresh, tangy cranberries & zesty orange flavor!

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula
• Cutting board
• Knife
• Zester
• Muffin Pan

Ingredients

• 1 cup cranberries
• 1 seedless orange quartered
• 1/2 teaspoon orange extract
• 1 cup sugar
• 2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 1 egg
• 1 cup sour cream

Instructions

• Preheat the oven to 350 degrees
• Spray the muffin tin or use cupcake papers.
• In a food chopper, add the cranberries, orange extract, entire orange (including the rind) and sugar and chop until coarse, but small pieces.
• In a small bowl, add the flour, baking powder and salt and mix and set aside.
• Take a large bowl, add the egg and whisk in the cranberry mixture.
• Add the butter (be sure it is cooled and not hot) and mix into the egg and sugar.
• Add 1/2 the sour cream and mix and then add the remainder and mix.
• Pour the dry ingredients into the wet gradually and stir until incorporated.
• Fill the muffin tins to the top of the liners or top of the muffin tin.
• Sprinkle on top of each muffin with the granulated/white sugar .
• Bake for 30 minutes or until golden brown and the toothpick comes out clean.