This go-to breakfast or brunch muffin recipe fits in well with the colors and flavors of fall. Fresh cranberries are often available in late summer and around Thanksgiving and freeze well for making this recipe any time of year. Loosely adapted from The Williams-Sonoma Baking Book (Oxmoor House, 2009). Add a simple glaze with a bit of extra orange extract or orange juice for an extra tangy kick of flavor.
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 tsp. baking powder
- 1 tsp. salt
- Grated zest of 1 orange
- 2 eggs
- 1 stick unsalted butter
- 1 cup milk
- 1 cup orange juice
- 3 cups cranberries, rough chopped
- (optional) 1 cup chopped pecans or walnuts
- Preheat oven to 375°F.
- Grease 20 standard muffin cups with butter or use cupcake liners (as seen here).
- Stir the dry ingredients: flour, granulated sugar, brown sugar, baking powder, salt and orange zest.
- In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add the egg mixture to the flour mixture, stir.
- Fold in the cranberries and nuts just until evenly distributed. Don’t overmix.
- Spoon the batter into the prepared muffin cups, filling them level with the rim.
- Bake 20 to 25 minutes until the muffins are golden, dry and springy to the touch An inserted toothpick should come out clean.
- Let the muffins cool for 5 minutes.
- Add a glaze if desired
- Serve warm or at room temperature.
Makes 20 muffins. Pairs well with a marmalade, warm honey butter, or eaten as-is.
TIP: Does your muffin pan have empty cups when baking? Fill the unused cups one-third full with water to prevent warping.