Muffins filled with fresh cranberries with a burst of fresh orange!
Fresh cranberries are in the stores. I had to make these cranberry orange muffins. Instead of just a plain muffin though, I made an orange sugar to sprinkle on the top.
The crunchy, sweet orange topping makes these ordinary muffins extra special.
I always buy cranberries this time of the year. I usually buy several bags. I bake all my favorite recipes and then I throw a couple of bags into the freezer.
The berries freeze well right in the bag. When I need them, I just pull out what I need and use them frozen. They last a few months in the freezer…my biggest challenge, remembering how many bags I have squirreled away in the freezer! I tend to lose track.
I add a mixture of coarsely chopped cranberries and whole cranberries! I love biting into whole cranberries in these muffins. It’s a big bite of tartness. You can chop your cranberries to what ever size you like!
For the orange sugar, simply mix sugar and grated orange peel together. I used my fingers to really mash the sugar into the orange peel. The sugar will feel damp and wants to stick together. To sprinkle over the muffins, I pinched a bit between my fingers and then let it sprinkle.
There’s nothing better than freshly baked muffins!
Muffins made with cranberries and orange
- 2 cups flour
- 1 Tablespoon baking powder
- 1/2 cup sugar
- 1/4 cup butter melted
- 1 Tablespoon grated orange peel
- 4 Tablespoons fresh orange juice
- 1 whole egg lightly beaten
- 1/2 cup milk
- 1 cup cranberries lightly chopped
- 2 Tablespoons sugar
- 1 Tablespoon granted orange peel
In a large bowl mix flour, baking powder and sugar
In a separate bowl mix butter, orange peel, orange juice, egg, and milk.
Add liquid mixture to flour mixture.
Fold in chopped cranberries
Put into muffin tins sprayed with oil or lined with paper.
Mix orange sugar. Sprinkle over muffins.
Bake at 400 degrees for 15-18 minutes
Use fresh or frozen cranberries in these muffins.
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