Recipe: Cranberry Orange Muffins

Recipe: Cranberry Orange Muffins

California Modern Pastry Chef, Lori Sauer, shares her recipe for moist and flavorful cranberry orange muffins—the perfect combination of tartness and sweetness for breakfast or a mid-morning snack.

Don't forget to check out Lori's top ten baking tips, tricks and techniques or view more recipes.

Preparation

FOR THE TOPPING

Melt the butter. Cut the walnuts into small pieces and place into a medium sized bowl with the melted butter and remaining ingredients. Stir together until thoroughly combined and set aside.

FOR THE BATTER

Preheat the oven to 350 degrees. In a large bowl, sift the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, mix the butter, sugar and orange zest until pale and fluffy. Add the eggs and egg whites. Mix thoroughly. In a seperate bowl, stir the sour cream and vanilla together.

Add the sifted, dry ingredients to the bowl in thirds alternating with the sour cream and vanilla mixture. Scrape down the bowl to ensure that all of the ingredients are thoroughly dispersed.

Fold in the cranberries and scoop the mixture evenly into paper lined muffin tins. Place the topping over the batter and bake for 25 minutes.

NOTE: For a fun twist, substitute orange zest for lemon zest and cranberries for blueberries.

 

Ingredients

FOR THE TOPPING

  • 1 cup walnuts
  • 1/3 cup light brown sugar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons cinnamon
  • 2 ounces butter
  • 1/2 teaspoon vanilla

FOR THE BATTER

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces or 1 stick butter (soft)
  • 1 cup sugar
  • 1/2 zest of an orange
  • 1 egg
  • 1 egg white
  • 1 1/2 teaspoons vanilla
  • 1 cup sour cream
  • 6 ounces dried cranberries