Cape Cod Cranberry Muffins

Submitted by CookingONTheSide

"These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More.""

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 14

ingredients

• 1 1⁄4 cups fresh cranberries or 1 1/4 cups frozen cranberries
• 2 1⁄4 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3 tablespoons unsalted butter
• 3 tablespoons canola oil
• 3⁄4 cup sugar
• 2 large eggs, lightly beaten
• 2⁄3 cup orange juice
• 3⁄4 cup toasted walnuts, coarsely chopped

directions

1. Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
2. Line 14 muffin cups with paper or foil cupcake liners.
3. Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
4. In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
5. In small saucepan, combine the butter and oil and heat until the butter melts.
6. Stir in sugar; it will not dissolve.
7. In large bowl, use a wooden spoon to stir together the eggs and orange juice.
8. Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
9. When the flour is almost incorporated, stir in the cranberries and walnuts.
10. Fill the muffin cups until almost full with batter, about 1/4 cup each.
11. Bake for 18-20 minutes, one pan on each shelf.
12. Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
13. Bake until the muffins are golden brown and the tops are springy to the touch.
14. Cool on a wire rack.

Reviews

[LuuvBunny]

I am tasting one of these now as I write this.They are so moist and so tasty!!I used half whole wheat flour and half all purpose.I also added 1 tsp of vanilla.I used frozen cranberries.I also omitted the walnuts.Delicious!!

 

[taraluvsspicy82]

These muffins are quite delightful. I left out the walnuts and used craisins as i couldn't find fresh cranberries. Very moist...i wish they had a little something more, maybe a dash of nutmeg next time!

 

[Outta Here]

Great muffins! I subbed pecans for the walnuts. These are light and moist, and not overly sweet (which is how I like them!) I will use some of the ornage rind in them next time, just to enhance the subtle orang flavor.

 

[Sydney Mike]

These GREAT TASTING MUFFINS were on the counter along with some cranberry spread I'd made as well as homemade cranberry sauce, & they were very tasty any ol' way ~ plain or with the spread or with the sauce or even with both! A most definite thanks for the keeper! [Tagged, made & reviewed in Zaar Stars]

 

[Boomette]

I used frozen cranberries. Usually I always reduce the quantity of sugar but didn't for this recipe since cranberries are sour. I did not add walnuts. I loved the cranberry and orange flavor. I made only 12 muffins cause I didn't one to use 2 pans. I cooked them for about 24 minutes but I think 22 minutes would have been better cause today they're a bit dry outside. But they're still good. Thanks Lainey. Made for Zaar Star Game.