Orange Cranberry Muffins


When Dunkin Donuts introduced their Cranberry Orange Muffins I instantly fell in love with them. I don't want to admit to the number of times per week I stopped and picked up a coffee and muffin. When DD failed to make these muffins again the next year, I did what any blogger does, I made them myself!

Orange Cranberry Muffins
Source: Adapted from Whipped
Servings: 12-15 muffins
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    • 2 cups all purpose flour
    • 1 1/2 cups fresh cranberries
    • 1 cup buttermilk
    • 1 large orange, zested and juiced
    • 2/3 cup sugar
    • 1 stick butter
    • 2 eggs
    • 2 tsp. baking powder
    • 1 tsp. vanilla extract
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt

1. Preheat the oven to 375. Line muffin cups with paper liners.  
2. Melt the butter and let cool to room temperature.
3. In a large bowl, combine the butter, buttermilk, sugar, eggs, vanilla, orange zest and orange juice. Whisk together.
4. Add the flour, baking powder, baking soda and salt and stir until just combined. Fold in the cranberries.
5. Fill each muffin cup three quarters of the way full and bake for 25-30 minutes or until lightly browned and a toothpick inserted in the center of the muffin comes out clean/
6. Let cool in the muffin cups for 5 minutes and then remove and transfer the muffins to a wire rack to finish cooling.

These muffins are pretty tasty. The cranberry flavor is stronger than the orange, so if you want more orange flavor, I'd add the zest of another orange or maybe some orange extract. If you're not a fan of tart cranberries, I'd suggest using dried ones.  

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