The flavor combination of cranberry and orange has been appearing quite frequently this holiday season. There are many recipes using these two ingredients and I found the perfect muffin by King Arthur Flour (KAF). These will be delicious with my Christmas Day brunch of eggs, kielbasa, roasted hash browns and fresh fruit. They are on the lighter side not using any butter and also the topping does not have any butter. Still very good and just sweet enough…
These flavorful muffins filled with cranberry and orange will be a favorite at the BIG FIESTA FRIDAY 100 PARTY! Today is the beginning of a 2 week celebration; Fiesta Friday has reached a milestone – 100 weeks of blogging fun! Thanks to Angie who started this great group and the four co-hosts; Judi (me), Mollie, Steffi and Suzanne.
I also have included all of my holiday trees to share and maybe start a tradition in your family. When the kids were young I gave them their own tree and each year an ornament or two. They loved their “special nightlights”.
Cranberry-Orange Crunch Muffins and My Holiday Trees
- 2 cups Mellow Pastry Blend or AP flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 cup dried cranberries, or fresh or frozen cranberries finely chopped (frozen or fresh will give you a slightly “tarter” muffin) I did use fresh and will add more cranberries next time, maybe an extra 1/2 cup
- 1 large egg
- 1/4 cup vegetable oil
- 3/4 cup milk (I used 2%)
- 1/4 cup freshly squeezed orange juice
- 1/8 tsp. orange oil or 1/2 tsp. orange peel, zested
In a bowl whisk together the flour, sugar, baking powder and salt; then toss the chopped cranberries in the mix and stir to coat.
Whisk together the egg, oil, milk, orange juice and orange oil or zest. Gently and thoroughly mix the west ingredients into the dry ingredients.
Scoop the batter into 12 lightly greased muffin wells.
- 1/4 cup walnuts or pecans, chopped
- 1/4 cup brown sugar, firmly packed (can use light or dark)
- 1/2 tsp. cinnamon
Combine the three ingredients and sprinkle a little topping on top of each muffin. Bake at 400°F for 20 minutes or until a cake tester inserted into the center of one comes out clean.
This is a wet batter and that’s why the recipe says to tilt the muffins after removing from the oven so steam does not collect underneath as they cool. After 10 minutes remove to a wire rack to finish cooling. There was definitely beads of moisture in the bottom of each well.
If you would prefer to drizzle an icing on top of the muffins after baking instead of the sugar/pecan mixture combine 1 cup confectioners’ sugar and 3 tbsp. orange juice. Mix well and drizzle over the warm muffins.
Recipe by cookingwithauntjuju.com
My 6 foot gingerbread tree…
My Santa mini tree…
My garden tree…
My trains tree…
My kitchen tree…
Just another tree…
One of my sister’s made this ceramic tree many years ago in a class. This is one of my most treasured trees…
My snowmen tree…