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!
Cranberry Orange Muffins
- 1/2 cup unsalted butter room temperature
- 2 tsp orange zest
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh buttermilk - if buttermilk is closer to the sell by date and thick may need as much as another half cup.
- 2 cups dried cranberries
- Preheat oven to 425 degrees.
- Cream butter with orange zest and 3/4 cup of sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Be careful to not overmix.
- Fold in cranberries.
- Grease a muffin tin or with butter or spray paper muffin cups with non stick spray. Spoon batter into cups 3/4 full. Sprinkle muffins with remaining tablespoons of sugar.
- Bake for 5 minutes at 425 degrees. Lower the oven temperature (without opening the oven door) to 375 degrees and bake for an additional 10-12 minutes, or until the a toothpick inserted in the center comes out clean.
- Let cool at least 15 minutes before serving.