Cranberry Orange Muffins

These buttery cranberry orange muffins are wonderful served for breakfast with freshly brewed coffee.

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Ingredients

– 2 cups flour (plus 1 tablespoon to coat berries) – 1 cup granulated sugar – 1 ½ tsp baking powder – 1 tsp salt – ½ tsp baking soda

Ingredients

– ¾ cup orange juice – 2 tbsp. butter softened – 1 tbsp. orange zest – 1 egg – 2 cups fresh cranberries – ½ cup chopped pecan

Instructions

– Preheat oven to 425 degrees F. – Mix the dry ingredients, then use a pastry blender to incorporate the butter. – Using a zester, zest one tablespoon of an orange.

Instructions

– Add egg, orange juice, and zest in flour mixture. – Rinse and dry cranberries. Place 1 ½ cups of the cranberries in a bowl with one tbsp. of flour. Coat the cranberries with flour.

Instructions

– Fold in chopped nuts and flour coated cranberries – Line a muffin tin with paper liners or butter the pan. – Using a muffin scoop, fill the muffin tins.

Instructions

–To make orange sugar topping. In a small bowl, combine 1/4 cup granulated sugar and 1 ½ teaspoon orange zest.

Instructions

– Sprinkle orange sugar over the tops and add cranberries to the top of the muffins. Cut large ones in half. – Bake until the muffin tops are golden and just firm, 17 - 20 minutes.

Grad the recipe, full instructions, and pro tips at the link below. You're going to want to try this delicious Cranberry Orange Muffin recipe yourself!

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