fall is the time we see fresh cranberries in the market. bakers, like myself, will pick up at the very least two bags of the coveted little bright red jewels, enough for a baking project in addition to the compulsory holiday cranberry sauce. my cranberry baking projects, for the most part use sweetened cranberries, like one of my favorite cookie recipes- oatmeal bar cookies sandwiched with leftover spiced cranberry sauce. but this recipe is a little different-raw cranberries are chopped up and added to a lively orange flavored slightly crunchy cornmeal batter. Which reminds me that I should be making more cornbread because we like it so much-note to self-add chopped cranberries to cornbread. I love the sweet tart flavor of cranberries and if the muffins are bringing it then sign me up for a dozen.
Ingredients
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 2 eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter, melted and cooled
- 1 tablespoon grated orange zest
- 1 tablespoon fresh orange juice
- 2/3 cup cranberries, chopped
Instructions
- Preheat the oven to 375 F
- Line a standard 12 cup muffin pan with paper liners.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl, set aside.
- In another bowl whisk together the eggs, milk, oil, melted butter, orange zest and juice, then stir in the chopped cranberries.
- Add the cranberry mixture into the flour mixture and stir until just mixed.
- Scoop the batter into the lined muffin cups, filling just under the rim.
- Bake until a tester inserted into the muffin center comes out clean, 20-24 minutes.
- Cool in the muffin tin for 5 minutes, turn out onto metal rack and continue cooling, serve warm.
These muffins look so beautiful and irresistible with the combo of fresh cranberries and orange. Your house must have smelled wonderful while baking these!
I’m sure I’ll have fresh cranberries left to use after Thanksgiving and would love to use them in these delightful muffins! So glad to see you posting again, Patty!
Thanks Susan, its good to be back posting.
These do look like something I would bake. I do make cornbread occasionally so I know it’s tasty. I would think these are less sweet and sugary than other muffins and a little grittier. That may not be the right word. They look holiday-ish.
Yes they are a great addition to the holiday table and a cornmeal lovers delight, thanks Mary xo