Two years ago I shared with y'all a recipe for Orange Cranberry Bread mix in a jar. It's from a recipe I got from my mother-in-law and once you bake it up, it's quite yummy. Similar to Panera's Orange Cranberry bread.
Well, the other day I thought it would be fun to tweak the recipe a bit and make it more muffin-friendly since bread and muffins don't generally have the same texture.
The bright bursts of cranberry throughout these muffins makes them a perfectly festive breakfast for this time of year.
First you gotta cream together butter and sugar. Then add in eggs and orange juice.
Once that's all combined, you can dump in all the dry ingredients.
Ina Garten would be horrified to know that I never sift together my dry ingredients or add them in stages to my wet ingredients. And I don't really care. Because honestly, y'all, it doesn't matter. Your baked goods will taste exactly the same and you'll have less dirty dishes to deal with.
The end. :)
Next you get to lovingly fold in your fresh cranberries. You could also use frozen ones if you have some sitting around.
Spoon the batter into greased or lined muffin cups and in a small bowl whip up a lovely nutty topping: 1/3 cup flour, 1/3 cup brown sugar, 1/3 cup chopped pecans and 1/3 cup softened butter. Easy peasy.
Sprinkle it on top of the unbaked muffins.
Then bake the muffins at 350 for about 12-15 minutes or until they are golden brown and the tops spring back when lightly touched.
The subtle sweet orange flavor in these is the perfect partner for the tangy cranberries. In the sake of all honesty, I have to admit to eating nearly all of these myself (I froze half though) because my daughter doesn't like fruit in her muffins and my husband only eats breakfast about once or twice a week.
Oh darn. :)
Orange Cranberry Muffins
Yields about 18 muffins
1/2 cup butter, softened
1 cup sugar
3/4 cup orange juice
2 cups flour
1 1/ tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup fresh or frozen cranberries
1/3 cup butter, softened
1/3 cup flour
1/3 cup brown sugar
1/3 cup chopped pecans
In a large mixing bowl, cream together butter and sugar. Add in eggs and orange juice. Beat until smooth then add in flour, baking powder, salt and cinnamon. Stir until all the ingredients are well-combined. Gently fold in cranberries.
Preheat oven to 350. Grease a muffin tin with cooking spray or line it with wrappers. Spoon the batter into each muffin cup, filling about 2/3 full.
Use a fork to mix the topping ingredients together in a small bowl. Once the mixture resembles coarse crumbs, spoon some on top of each muffin.
Bake at 350 for 12-15 minutes or until the muffins are golden brown and the tops spring back when lightly touched.