Cape Cod Cranberry Muffins

READY IN: 35mins




  • 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.