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Cranberry Harvest Muffins

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Course: Breakfast
Cuisine: American
Keyword: cranberry muffins, muffins
Servings: 12
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Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 T. cornstarch
  • 1 T. Pumpkin Pie Spice
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

WET INGREDIENTS

  • ⅓ c. butter room temp or melted
  • 2 T. canola oil
  • ⅓ c. brown sugar
  • ½ c. sugar
  • 1 egg
  • ½ c. buttermilk or milk
  • 2 T. orange juice
  • 1 T. orange zest
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 c. cranberries (rough chop) fresh or frozen
  • ½ c. nuts (walnuts or pecans) chopped

Instructions

PREP

  • Line muffin pan with muffin liners, or spray with non-stick spray.
  • Chop cranberries and chop nuts and set aside.
  • Melt butter and set aside.

MAKE BATTER

  • Whisk together dry ingredients in a bowl. Make a well in side the bowl.
  • Add melted butter, oil, buttermilk, egg, vanilla, orange zest and juice, and mix well.
  • Add chopped cranberries and nuts.
  • Let batter rest 15 minutes in the bowl.
  • Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

  • Bake at 400° for 10 minutes. Reduce oven to 350° and bake an additional 10-13 minutes. (oven time may vary). Let cool and store in air-tight container.