Fresh cranberry muffins, with a hint of orange and dusting of sugar on top, are a perfect seasonal grab and go breakfast.
Last holiday season I over-committed myself as I often do. I organize an event at school each holiday season that happens in early December. I knew I wanted to make something for my volunteers to nibble on so I made these fresh cranberry muffins. Well, my son made the muffins to help me out.
To be honest, I’d never used fresh cranberries for anything other than cranberry sauce. I wasn’t sure how they would work, especially since you slice them. I wondered if they would bleed into the batter. They did not and they softened slightly still adding texture to the muffin. Taking a page from my Mom, my son decided to sprinkle sugar on top of the muffins before baking. She always did this when making her blueberry muffins.
While the cranberries did bleed a little bit, not so much that the entire muffin turned pink. The volunteers at my event enjoyed them and I had none to bring home, which is OK because I know I can make them again. You could certainly make these in jumbo form but I would suggest making more than one batch as they won’t last long.
Be sure to try these muffins with my cranberry butter.
- 1 cup fresh cranberries, cut into quarters or smaller
- 8 tablespoons sugar, divided
- 1 ¾ cups flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon grated orange zest, optional
- Extra sugar for sprinkling the muffin tops
- Preheat oven to 400 degrees F. Prepare muffin tin by greasing or spraying with flour cooking spray. You can use 12 regular muffin size or 6 jumbo. (I only got 11 muffins though)
- Place cut cranberries in a small bowl. Sprinkle with 2 tablespoons sugar and set aside.
- Sift remaining dry ingredients, sugar, flour, baking powder and salt, into large bowl.
- In another bowl, beat egg, milk and oil. Make a hole, or well, in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Do not over mix. Add berries and, if desired, orange zest.
- Fill muffin tins ¾ full with batter. (A little less to get 12 but they won't be as high.) Sprinkle each muffin with a bit of sugar before baking.
- Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
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