Cranberry Muffins

As I have said in previous posts, there is nothing better on a busy weekday morning then to have warm from the oven muffins for breakfast. 🙂 Muffins bursting with plump cranberries, crunchy corn meal, and a hint of orange are sure to get your mornings started on the right foot. The addition of the cornmeal gives these muffins a pleasant crunchy texture. These muffins couldn’t be easier, fresh cranberries or frozen cranberries can be used in this recipe. If you use frozen, don’t thaw them before chopping or baking, just use them straight from the freezer!

Cranberry Muffins

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Ingredients:

  • 2 cups all purpose flour
  • 3/4 cup sugar, divided
  • 1/4 cup yellow corn meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup whole cranberries, fresh or frozen
  • 1 tablespoon grated orange zest
  • 1 egg, lightly beaten at room temperature
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/4 cup vegetable oil
  • 1/4 cup orange marmalade

Directions:

  1. Preheat oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together ½ cup sugar, cornmeal, baking powder, baking soda, and salt; set aside.
  3. Place cranberries, orange zest, and remaining ¼ cup suagr in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses, until mixture resembles cornmeal.
  4. Transfer mixture to a large bowl and mix in the egg, milk, sour cream, oil, and marmalade until smooth. Add flour mixture and stir until just moistened.
  5. Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until lightly browned and a toothpick inserted in the center of the muffin comes out with a crumb or two attached.
  6. Move the muffin pan to a cooling rack, and let cool for 10 minutes. Remove the muffins from the pan and let them cool on the cooling rack an additional 5 minutes before serving.

Source: The Ultimate Muffin Book

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This entry was posted in Breads & Muffins, Breakfast and tagged , , , , , . Bookmark the permalink.

13 Responses to Cranberry Muffins

  1. briarrose says:

    Yummy. I could go for these for breakfast. 😉 Cranberry and orange is a wonderful mix of flavors.

  2. Annie says:

    I know this might be blasphemy but I like muffins way better than cupcakes. You can healthy them up, add pretty much whetever you want and they are the perfect portable breakfast or snack. I made cranberry orange muffins a week or so ago but I really like the addition of cornmeal and the texture it would add. I want to try these soon. Have a great week!

  3. Kita says:

    I love cranberries. These look great and Id be the only one to eat them in my house. Oh a sneaky idea!

  4. These muffins look amazing and would definitely motivate me to get out of bed in the morning! Thanks for sharing 🙂

  5. Gorgeous! I love muffins, these sound amazing!

  6. These look like the perfect breakfast treat!! Yum!

  7. colourful fabulous muffins

  8. Green Girl says:

    these would definitely brighten my day if I have them for breakfast. so full of flavors and so good looking.
    thanks for sharing. hope you’re having a wonderful Monday

  9. ezsrecipes says:

    You make some of the yummiest baked goods. These sound wonderful. I can just taste the cranberries!

  10. Awesome muffin recipe, thanks so much, look forward to these for breakfast, I better get to the kitchen and get started, thanks!

  11. Felice says:

    Cranberries are one of my favorite ingredients. I always buy in bulk and freeze them for later. Thanks for an awesome recipe.

  12. gingerbreadbagels says:

    Your muffins are just gorgeous! I love the addition of corn meal in the muffins, what a great idea. And the orange marmalade in the muffins sounds delicious! I just love everything you make. 🙂

  13. Pingback: Crispy Cinnamon Coins | Sweet Pea's Kitchen

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