Orange Cranberry Muffins


  • 1/4 c. sugar
  • grated zest of 1/2 an orange


  • 2 1/2  c. all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/8 c. sugar
  • 2 large eggs
  • 4 Tbl. unsalted butter, melted and cooled
  • 1/4 c. vegetable oil
  • 1 c. buttermilk
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • grated zest of 1/2 an orange
  • 1 1/2 c. fresh cranberries, divided
Orange Cranberry Muffins


  1. For the Topping: Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.
  2. For the Muffins: Preheat oven to 425 degrees.  Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.  Whisk the flour, baking powder and salt together in a large bowl; set aside.  In a separate medium bowl whisk together the sugar and eggs until thick and lemon colored.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk, vanilla, almond extract and orange zest.  Pour wet ingredients into dry along with 1 1/4 cups of the cranberries.  Fold together until just combined; do not over mix. 
  3. ............
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