Food Network Kitchens
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Cranberry Orange Muffins
Makes 12
Oven 375° F
- 1 cup dried cranberries
- 1/2 cup fresh orange juice
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
- 2 tsp finely grated orange zest
- 2/3 cup granulated sugar, plus up to 1 tbsp for topping the muffins
- 2 large eggs, at room temperature
- 1/2 cup milk
- up to 1 tbsp cinnamon
Preheat the oven to 375° F.
Put the cranberries and orange juice in a small saucepan and bring just to a simmer over medium heat. Remove berries from heat and set aside to cool and plump.
Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. One at a time, add the eggs, beating well after each addition. Remove the bowl from the mixer.
Fold the flour mixture in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries, do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with equal parts sugar and cinnamon. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Server warm.
