Recipe by Lainey39
These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."
Top Review by LuuvBunny
I am tasting one of these now as I write this.They are so moist and so tasty!!I used half whole wheat flour and half all purpose.I also added 1 tsp of vanilla.I used frozen cranberries.I also omitted the walnuts.Delicious!!
- 1 1⁄4 cups fresh cranberries or 1 1⁄4 cups frozen cranberries
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons unsalted butter
- 3 tablespoons canola oil
- 3⁄4 cup sugar
- 2 large eggs, lightly beaten
- 2⁄3 cup orange juice
- 3⁄4 cup toasted walnuts, coarsely chopped
Directions See How It's Made
- Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
- Line 14 muffin cups with paper or foil cupcake liners.
- Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
- In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
- In small saucepan, combine the butter and oil and heat until the butter melts.
- Stir in sugar; it will not dissolve.
- In large bowl, use a wooden spoon to stir together the eggs and orange juice.
- Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
- When the flour is almost incorporated, stir in the cranberries and walnuts.
- Fill the muffin cups until almost full with batter, about 1/4 cup each.
- Bake for 18-20 minutes, one pan on each shelf.
- Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
- Bake until the muffins are golden brown and the tops are springy to the touch.
- Cool on a wire rack.