These muffins are so easy to make and are absolutely delicious with a tang from the cranberries and orange! They’re not too sweet and have a super fluffy crumb. You won’t regret baking them!
Cranberry and Orange Muffins
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These muffins are so easy to make and are absolutely delicious with a tang from the cranberries and orange! They’re not too sweet and have a super fluffy crumb. You won’t regret baking them!
Makes 12-14 muffins
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup caster sugar
- 1/4 cup light brown sugar
- 1 tspn vanilla extract
- 2 large eggs
- 1/2 cup sour cream or labneh
- 2 tbsp milk
- 2 tbsp orange juice
- 1 large orange, zested
- 1 3/4 cups plain flour
- 1/2 tspn cinnamon
- 1 pinch allspice
- 1 tspn baking powder
- 1 tspn baking soda
- 1/2 tspn salt
- 1 cup fresh cranberries (or frozen), roughly chopped
- 1/2 cup walnuts, roughly chopped
Method
- 1)
Line your muffins tin
- 2)
Preheat oven to 200C
- 3)
In a large mixing bowl, cream the sugars, butter and vanilla until light and fluffy.
- 4)
Scrape the sides once or twice while beating.
- 5)
Add the eggs, beat until light and fluffy.
- 6)
Add the juice, milk and zest and beat until everything is nicely combined.
- 7)
Scrape the sides once or twice while beating.
- 8)
Sift in the dry ingredients (flour, spices, salt, baking powder and baking soda) and fold in with a rubber spatula making sure not to over mix.
- 9)
Add the chopped walnuts and the chopped cranberries and until just combined.
- 10)
Fill the muffin tins to 2/3, bake at 200C for 5 minutes then reduce the heat to 180C and bake for another 14 minutes.
- 11)
They are ready when an inserted skewer comes out clean.
- 12)
Keep in an airtight for 1-2 days or keep in the fridge for a maximum of 3.
Notes
Recipe adapted from @yummly