Hi, everyone! Today I am super excited to share one of my very own recipes with you! This week I whipped up these cranberry orange muffins. I have always enjoyed getting creative with recipes and trying new things. For these muffins, I combined my favorite components from several recipes as well as added my own personal touches. I am not a professional baker by any means, but I am pretty proud of these muffins. 🙂 I think they would be perfect to take to a brunch or eat for breakfast on Thanksgiving Day. They combine so many of my favorite flavors like cinnamon, nutmeg, and orange. They also make your kitchen smell amazing! 😉
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 cup granulated sugar
1 cup vanilla yogurt
1/4 cup vegetable oil
1/4 cup orange juice
2 teaspoon orange zest
1 – 2 cups cranberries fresh or frozen (thawed and rinsed)
1 tablespoon flour
1 cup all-purpose flour
2/3 cup granulated sugar
1 stick salted butter-melted
1 teaspoon cinnamon
1 1/2 teaspoon orange zest
- Preheat your oven to 400F (205C) degrees, and line 2 standard muffin pans with paper liners. (I usually can make 18.) Set aside.
- Prepare the crumb topping in a small bowl. Whisk together flour, sugar and cinnamon. Add the melted butter and orange zest. Stir with a fork until crumbly. Set aside.
- Start to prepare muffins in a large bowl. Stir together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a medium bowl, whisk together eggs and granulated sugar until smooth and combined. Whisk in vanilla yogurt, vegetable oil, orange juice, and orange zest.
- Fold wet ingredients into dry ingredients, and mix everything together. Be careful not to over-mix!
- In a small bowl, sprinkle half of the cranberries with 1 tablespoon of flour. Fold them gently into the batter.
- Spoon batter into prepared muffin tins being careful not to fill them all the way. Cover the batter with the remaining cranberries and then cover the cranberries generously with streusel topping.
- Place them in the oven and bake about 15-20 minutes or until the toothpick inserted in the center comes out clean.
- Let muffins cool before removing from tin.
- If you are a big fan of cranberries, I recommend putting two cups in. However, this will make the muffins fairly tart. Use 1 cup for a less intense flavor.
- If you are like me and don’t have a zester, a cheese grater works just fine. 🙂 For this recipe, one orange will be plenty.
- I use an ice-cream scoop to fill the muffin tins with batter. It is always the perfect amount.
- These muffins rise a lot, so don’t worry about not putting enough batter into the tin. It is also important to leave room for your toppings. Also, don’t be shy with the crumb topping!
Please let me know if you try this recipe! I’d love to hear what you think. 🙂 If you’re looking for some more Thanksgiving meal inspiration, check out the post I did last year here! Have an amazing weekend, and enjoy prepping for one of the best days of the year!