Of all the fall delicacies that I have encountered, non-packed quite a punch like this cranberry orange cupcake. It was a mouth-watering feast for my family. I can clearly remember the satisfied faces they had after a bite into the crumby goodness.

 

What Are Cranberry Orange Muffins?

These muffins are a mix of flour, butter, orange juice, and cranberries. They are baked at 400°F for about 20 minutes until golden brown. It is a type of quick bread that is similar to a cupcake.

Fun Facts

  • There are 2 types of muffins, Quick-bread muffins(American) and flatbread muffins(English).
  • The muffin man nursery rhyme was based on the Drury muffin man who delivered muffins door to door and was published in 1820.
  • Four states in the U.S. have adopted muffins for each state, such as the Washington state adopting the blueberry muffin.

 

Origins:

Muffins are originally an English dish before become popular with the rest of the world. The first notation of muffins dated back to the 17th to 18th centuries in England. This was first printed in the cookbook of Hannah Glasse in 1747.

When To Serve?

Cranberry orange muffins are perfect for brunch in the fall/cranberry season. If you decide to think ahead a freeze them to have them through the year you can make them for any brunch dish. I believe that they a divine during Christmas time as a personal preference.

 

Best With?

Looking for something to go with your delicious dessert? Well, we got your back. You can best pair this dish with fruits such as sliced pineapples or oranges. You can also eat it at breakfast with eggs and bacon.

Science Behind

Orange zest is the cutting or scraping from the rind(outer skin of fruits) of unwaxed citrus fruits. This food ingredient serves as an added flavor to the dish. while creating zest you should not go down to the white layer of skin. Visit Q&A for an explanation.

 

Method:

Preheat oven and Spray 18 muffin cup liners. Set aside.

Whisk flour, salt, baking powder, baking soda, and sugar in a large bowl leaving a well in the center.

In a bowl, add sour cream, melted butter, vanilla, orange zest, eggs, and orange juice. Fold them together until completely incorporated. Pour the sour cream mixture into the flour well and start to fold the mixtures until combined.

Add your cranberries after-which you divide the batter into the 18 cupcake liners.

Using coarse sugar sprinkle atop muffins if desired. Bake for 20 minutes until golden brown and let it cool for 5 minutes.

 

Why You Should Make This

The Great thing about muffins is that they have the easiest mixing method where you mix dry ingredients in one bowl and wet ingredients in another. You mix them and you’re all done. They also don’t take a lot of fancy tools to make.

 

Key terms

Muffin wells are more commonly known as muffin pans. They are used for baking the cupcake or muffin batter in, and normally have a minimum holding of 6. Once you grease the well or add a liner to it, it becomes easier to remove your muffins.

 

Q&A

Q) Can I use frozen cranberries?

A) Yes you can, however, it is best to thaw them first.

Q) Why shouldn’t you scrape down to the white part of the citrus fruit.

A) Well the simple answer is that it is very bitter and will ruin the flavor.

 

Closing

Take a journey with us on a grand muffin adventure. Let us explore the sweet, tangy sensation found in this muffin of epic proportions! If you have leftovers you can store them in an air-tight container and freeze them.

Yield: 18 muffins

Cranberry Orange Muffins

Be taken in by the warmth of this baked goodness known as cranberry orange muffins.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 1/2 cups all-purpose sugar
  • 2 1/2 tsp baking powder
  • 2 large eggs(lightly beaten)
  • 2 cups cranberries(rinsed and dried)
  • 1 cup sour cream(8oz)
  • 1 tsp vanilla
  • 1 tbsp orange zest
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (melted/room temp)
  • 3/4 cup granulated sugar
  • 1/4 tsp baking soda
  • 1/4 cup orange juice(freshly squeezed)
  • coarse sugar for sprinkling on top

Instructions

    Preheat oven to 204°C. Spray 18 muffin wells with vegetable cooking oil and then set aside.

    Whisk flour, salt, baking powder, baking soda, and sugar in a large bowl leaving a well in the center.

    In a small bowl, add sour cream, melted butter, vanilla, orange zest, eggs, and orange juice. Fold them together until completely incorporated. pour the sour cream mixture into the flour well and start to fold the mixtures until combined.

    Add your cranberries by folding them in, after-which you divide the batter into the 18 cupcake liners up to halfway each and distribute evenly until the batter is finished.

    Let the muffin batter rest for 15 minutes at room temperature in the cups before baking. Using coarse sugar sprinkle atop muffins if desired. Bake for 20 minutes until golden brown and let it cool for 5 minutes.  

    If you wish to make the dish more appealing you can drizzle the orange glaze on muffins before serving. To make this you mix 1/2 cup powdered sugar with the juice of half an orange or 1/8 cups of orange juice and whisk until smooth.

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