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Cranberry Orange Muffins

It's Muffin Monday and I'm firmly in fall mode so I chose these Cranberry Orange Muffins from Taste of Home. I really wanted to use fresh cranberries but wasn't able to get them so I used dried instead.

I didn't get any process shots this time around because I had two other recipes I was working on at the same time.  I used a food processor to cut the shortening into the dry ingredients because it was going to make clean up much easier.

 

Since my guys are both allergic to tree nuts I omitted the pecans called for in Ronni D's recipe.  Sometimes I'll use crushed Rice Krispies in place of nuts but I didn't have any on hand. 

 

I filled the liners with a large cookie scoop and got 12 muffins. I sprinkled the tops with turbinado (raw) sugar before baking.

 

I love the cranberry and the orange together, the beautiful crumb inside and the crunchy sparkly top. They were great as is, but I also like them split and griddled with a bit of butter. 

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

 

Cranberry Orange Muffins

Cranberry Orange Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons grated orange zest
  • 1/2 cup shortening
  • 3/4 cup orange juice
  • 2 large eggs, room temperature, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cups coarsely chopped dried cranberries
  • Turbinado sugar for sprinkling on top

Instructions

  1. In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly.
  2. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries.
  3. Fill 12 greased or paper-lined muffin cups 3/4 full. Sprinkle the tops with Turbinado sugar. Bake at 375° until a toothpick inserted in the middle comes out clean, 20 to 25 minutes.
  4. Cool in pans for 10 minutes before removing to wire rack.
cranberry, orange
Muffins, breakfast/brunch
American

 


  #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.




Comments

  1. If I'm honest, I'm glad you didn't have fresh cranberries because I like the dried ones much more than fresh! These are the perfect seasonal muffin, Jolene!

    ReplyDelete
  2. I love the cranberry orange combination. Your crumb shot is gorgeous. Good trick with the food processor!

    ReplyDelete
  3. Cranberry orange is wonderful fall combination. This is perfect muffin for this festive season. Thanks for sharing with us.

    ReplyDelete
  4. Cranberry & Orange is such a classic combination. Lovely muffins!

    ReplyDelete

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