Cranberry orange muffins, filled with tangy, fresh cranberries and sweet orange, are perfect for holiday weekend breakfasts but easy to make any day.
Ingredient
-Zest of 1 orange
-½ cup granulated sugar
-1 cup roughly chopped fresh cranberries
-2 ¼ cups all-purpose flour
-¼ cup light brown sugar
-¾ teaspoon baking soda
-¼ teaspoon salt
-1 large egg
-¼ cup orange juice
-¾ cup buttermilk
-6 tablespoons vegetable oil
-Coarse sugar for topping
Instruction
Warm the oven up to 425°F. Put paper covers in 12 standard muffin cups or spray them with cooking spray that doesn't stick.
1
Combine orange zest and sugar in a small bowl. Mix the two with your fingertips to moisten and fragrance the sugar. Stir in cranberries; reserve.
2
Mix flour, brown sugar, baking soda, and salt in a large bowl. In another bowl, mix egg, orange juice, buttermilk, and oil. Stir wet components into a small dry well. Add sugar and cranberries.
3
Using a big (3 tablespoons) cookie scoop, pour the batter evenly into the muffin holes that have been prepared. Add coarse sugar to the tops.
4
Baking at 425°F for 10 minutes. Bake for another 6-7 minutes at 350°F until the tops are golden and a toothpick inserted into the center comes out clean. Keep the oven door closed.
5
Allow the muffins to cool for approximately five minutes in the pan before transferring them to a wire rack to complete the cooling process.