Orange Cranberry Muffins
Enjoy the Flavors of the Season in This Orange Cranberry Muffin.
I am a happily addicted baker! Like most bakers, I use the cooler weather as an excuse to put something fabulous in the oven. If I told you how much I use my oven from September through March you would be in shock! Truth be told, I bake non-stop all year but, I am particularly partial to the comforting flavors of Fall and Winter. Is there anything better that the scent of orange, ginger and cinnamon in the air? (Only if you add the smell of a fresh cut Christmas tree and some hot chocolate!)
This Orange-Cranberry Muffin is one of my all-time favorite recipes. This muffin has a superb texture and excellent flavor. Add the ultimate crumb topping and you will have a big baking “hit” on your hands. Feel free to make a large batch. Simply store the extras in an airtight container in your freezer. Yum!
ORANGE-CRANBERRY MUFFIN RECIPE
Muffin Crumble Topping
Ingredients:
1/2 cup butter melted but cooled
2/3 cup white granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
Directions:
Using an electric mixer with a paddle attachment, mix all of the dry ingredients together. Pour the (slightly cooled) melted butter into the dry ingredients and continue to mix until you get large crumbles. Remove from the mixer and finish by hand by working the crumble through your fingers to achieve the size crumble that you are looking for. Spread the raw crumble on a baking pan and chill in the refrigerator for a minimum of one hour before using.
SUPER HELPFUL TIP ALERT: You can freeze the unbaked crumble on the baking sheet and later transfer the crumble to an air-tight container. Store in the freezer - ready for use - up to one month.
Muffin Batter (yields 16 muffins)
Ingredients:
1/2 cup softened butter
1 cup granulated sugar
2 eggs
1 cup of sour cream
1/2 teaspoon pure vanilla extract
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
zest of 2 oranges
2 Tablespoon of fresh orange juice
2 cups chopped cranberries (fresh or frozen)
Directions:
Preheat a conventional over to 375 degrees Fahrenheit.
Using a mixer with a paddle attachment, cream the butter and sugar together (about 2 minutes). Add the 2 eggs and continue to blend until combined. Scrape down the sides of the bowl and blend for an additional minute. Add the sour cream, orange juice, zest and vanilla extract and blend until incorporated. Don't forget to scrape down the sides of the paddle and bowl to make sure all of the ingredients are well combined. Add the flour, baking powder and salt and mix until the batter is smooth and incorporated. Remove bowl from mixer. Using a rubber spatula, stir in the chopped cranberries..
Scoop the batter into muffin cups. Bake at 375 for approximately 25-30 minutes. Ovens very. Bake until your muffins spring back when lightly touched on top.
Warning… you will fall in love with the crumb topping
