Orange Cranberry Muffins
Moist, tangy & citrusy muffins with fresh cranberries are perfect for jump starting your morning!
Servings 18
Ingredients
Muffins
- 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. almond extract
- grated zest of 1/2 an orange
- 3/4 c. fresh cranberries cut in half
Topping
- 1/4 c. sugar
- grated zest of 1/2 an orange
Instructions
For the Topping:
- Stir the sugar and orange zest together in a small bowl until combined and fragrant; set aside.
For the Muffins:
- Preheat oven to 425 degrees.
- Line a standard 12-cup muffin tin with paper liners and spray with cooking spray.
- Cut the cranberries into halves and set aside.
- 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.
- Whisk in the butter and oil slowly until combined.
- Whisk in the buttermilk, 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.
- Fill muffins cups full with batter, mounding slightly.
- Sprinkle with orange sugar topping.
- Bake for 16-17 minutes or until a toothpick inserted in the center comes out clean.
- Makes 18 muffins.