Cranberry Orange Muffins
My son loves to help out in the kitchen, and while that usually means making a huge mess all over the counters and flours, I can’t resist him. So what to make? How about some seasonally appropriate cranberry orange muffins!? When I let my three year old help out I take a deep breath and remind myself it is memory making time. Don’t stress about the mess! I give him the easiest jobs to clean up after, dumping in dry ingredients and mixing them. When some (or a lot) goes onto the floor I laugh and am glad to share the moment with my toddler! Life is to short!
The tartness of cranberries works so great with the sweetness of the muffin. Some people frown at these bog berries but I just can’t get enough! The back and forth between sweet and tart is classic, you just can’t go wrong! I hope you enjoy them as much as my family did!
Another tart sweet combination we love is rhubarb muffins! at Fine Cooking they have a recipe that is to die for! I highly recommend checking it out! Of course we are proud of our other muffin recipes as well: Cranberry Pecan Chip Muffins, Orange Spice Muffins, Orange Pecan Yogurt Muffins, Peanut Butter Banana Muffins.
Here is the recipe and I hope you enjoy them! Let us know what you think!
Cranberry Orange Muffins
Ingredients
Muffins
- 1/4 cup sugar
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup coconut oil
- Zest of 1 Orange
- 1 egg
- 1/4 cup fresh orange juice
- 1/2 cup fresh cranberries sliced in half
Topping:I enjoy two types of toppings on this recipe either sugar and cinnamon or powdered sugar and orange zest
Cinnamon & Sugar (Spoon over prior to baking)
- 1/4 cup sugar
- 1 teaspoon cinnamon
Powdered Sugar & Orange Zest (drizzle over after baking)
- 1/2 cup powdered sugar
- zest of 1/2 orange
- 3 tbsp fresh orange juice
Instructions
- Mix dry ingredients in large mixing bowl.
- Melt coconut oil.
- Mix egg, vanila, room temperature milk, orange juice, and orange juice in with coconut oil.
- Pour wet ingredients into dry and combine.
- Fold in cranberries.
- Scoop into oiled muffin pan filling each 3/4 of the way full.
- Bake at 400 degrees for 14 minutes or until toothpick comes out dry.
- If adding orange drizzle wait until muffins are cool to top with drizzle.