When I was putting together a few gift boxes of baked goods, I instantly knew I needed to make a muffin. But what type? Suddenly I eyed the leftover bag of fresh cranberries{I bought 1 too many for a pie} and then I saw the radiant oranges which were suppose to be used for a wassail but who would miss just 1?! 😉 The delightful combination of Cranberry & Orange in an outrageously moist slightly sweet muffin… you really can’t go wrong! 🙂
Original recipe from addapinch.com with a few minor tweaks from me! :)Yields 12 moist muffins
Ingredients
- 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
- 1½ tsp baking powder
- 1/2 tsp salt
- 2 cups fresh cranberries
- ½ cup butter {room temperature}
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- zest of 1 LARGE orange
- 1/4 cup unsweetened plain or Greek yogurt {I used greek!}
- 1/4 cup milk
Instructions
- Preheat oven to 375º F. Line 12 muffin cups with paper or butter & flour tray.
- Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
- Gently fold in flour mixture, alternating with yogurt/milk. Stir until just combined. Fold in cranberries and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20 minutes.
- Once muffins have baked, remove from the oven and allow to cool slightly.
- Pour a delicious mug of coffee and enjoy! 🙂
