On Monday, I was faced with the task of making muffins, something I do at least once if not twice a week! I make muffins to pack in John's lunch so that he has a nice midmorning snack. I also make muffins for the girls, who are both proving to really enjoy all things that fall into the category of bread - and who can blame them?!?
In the fall, I made a ton of Easy Pumpkin Muffins. I also make my Double Chocolate Muffins quite a bit. So I wanted to change it up! I had just gone to the food store and happened to pick up several bags of dried cranberries (for a cookie recipe that I will be sharing with you at a later time) and I thought, well cranberry muffins would be good! And festive!
So I did what I always do, I looked on Pinterest and found a few recipes. Then, I combined the best parts of those recipes with my knowledge of muffins to create Cranberry Orange Whole Wheat Muffins! They are delicious! I made one batch on Monday afternoon (12 muffins) and only two remained today!
Here's What You Need to Make the Cranberry Orange Muffins:
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tbsp orange zest (about 2 medium sized oranges)
- 1/2 cup fresh squeezed orange juice (about 2 medium sized oranges)
- 1/4 cup water
- 1/4 cup milk
- 1/4 cup coconut oil (you could also use veggie oil, canola oil, olive oil, or melted butter)
- 1 egg, lightly beaten
- 1 cup dried cranberries
- course sugar for sprinkling the tops of the muffins
Now Let's Make the Cranberry Orange Muffins:
- Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper liners (you can use cooking spray if you do not have liners)
- In a bowl of hot water, soak the cup of dried cranberries to soften and plump them - set aside until needed
- In a mixing bowl, whisk together the whole wheat flour, sugar, baking powder, salt, and baking soda
- Whisk the orange zest into the dry mixture
- Add the orange juice, water, milk, oil, and egg to your dry ingredients. Mix with a wooden spoon until just combined
- Drain your cranberries and fold them into batter
- Spoon batter evenly into prepared muffin tin
- Sprinkle course sugar over the top of each muffin
- Bake for 13-15 minutes
- Cool for about 5 minutes in pan before transferring to wire rack to cool completely
To be honest, I don't usually eat the muffins that I make <other than sharing a bite or two with Blakely> because I like to save them for John and the girls. However, I have eaten two of these muffins and they are AMAZING! They are loaded with cranberries, which is a great winter flavor! I really think the trick of "plumping" the dried cranberries in the hot water is the key to great muffins! FYI - I use that same trick with raisons if I am making cinnamon raison bread! It's a great trick to try in your kitchen!
Happy Muffin Making!