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Combine two classic fruit flavors! Cranberry Orange Muffins can be frozen as unbaked batter or as baked muffins for a quick breakfast muffin.
Great to be back at Tastes of Lizzy T’s today. I am Sherri, the youngest sister in the trio over at Made From Pinterest. I just recently sent my oldest sister Debbie a text that read: “You awful woman! Those White Chocolate Cranberry Blondies you told me I HAD to make are going to torture me until I get rid of them at the choral concert tonight. Ate too much batter, ate too much frosting, ate two tiny pieces and I CAN’T STOP THINKING ABOUT THEM!
I really can’t stop thinking about them. They came to mind again when I was making Buttermilk Blueberry Breakfast Cake, one of my daughter’s all time favorite breakfasts. So I have combined the flavor of orange and cranberry from the blondies with the recipe for breakfast cake and came up with these uh-mazing Cranberry Orange Muffins.
Only when I tasted the batter before baking (Because all good bakers do, right? You just have to lick the beater.), I realized something was wrong. They were salty. I had accidentally put twice the amount of salt the recipe calls for. So, I did what any sensible baker would do, and doubled the recipe. It was more than we could eat, and I was trying to think of a way to have them again (Because now the batter tasted incredible!).
I spooned the batter into paper muffin cups, froze half, and baked the other half. Now when I want a muffin for breakfast, I pop the frozen muffin dough into the muffin tin, put it in the preheated oven and bake for 5 – 10 minutes longer than usual. Love it! Fresh muffins, no prep, no mess. With school out for winter break, these will be a perfect special breakfast that will let you relax and enjoy you time with your kiddos!
Just made these muffins and they were delicious! I made them dairy free by making a few substitutions…I used oil instead of butter and orange juice instead of buttermilk. So good, thanks for a great recipe.
Hi, Good morning,
Quick question, dried orange zest found in the spice section, or fresh from the source, chopped by hand? Thank you and Have a very Merry Christmas/Happy Hanukka!
These are fabulous! On my first attempt I thought the batter tasted too salty so I added 1/4 cup Vermont maple syrup and another one fourth cup of flour. and in an act of pure decadence I made a confectioner’s sugar and orange juice concentrate glaze and dipped the tops lightly when they came out of the oven. My friend slapped my hand as we both reached for the last one. I look forward to seeing more of your recipes thanks
Did you use plain flour? Al ways get confused when a recipe calls for baking powder and salt.
I added a tablespoon of frozen orange juice.
I’ve made these a couple times now. Exactly by recipe. Delicious!!
I had a ginormous bag of Craisins from Costco just sitting around (seriously, who can eat that many cranberries?!). This recipe was so easy and good! Followed it to a “t” except instead of buttermilk, I used lactose free 3.25% fat milk with the juice from the orange added as the acid to curdle it. Love that they’re dessert and breakfast! Thanks so much for the recipe!
Not a bad recipe. The cranberries are just the right amount giving the muffins a nice tart pop without overtaking them. I really like the sugar crunch on top. I did have an issue with the consistency of them. They feel like there is too much flour. Making them kind of lump up in your mouth. But, since they are tasty, a little extra chewing time isn’t always horrible.