Bakery Style Cranberry Orange Muffins

December 4, 2018 By Jessica@Exclusive

This easy Bakery Style Cranberry Orange Muffin recipe is the perfect addition to any breakfast or the best pairing to your next cup of coffee!

We just got back from a long vacation where the sun was shining, the weather was warm, and the grass was green. When we arrived domestic the sun wasn’t shining, the weather wasn’t warm, and you couldn’t tell what color the grass was because it was covered in snow.

But I have to confess, as kind as it was to soak up some sun by the ocean, I love the snow.

It just isn’t the Christmas season without cancient, crisp air and a fresh emptyet of snow. And that is what we arrived domestic to.

And I couldn’t be happier! Although it would be kind to have a couple of these bakery style cranberry orange muffins to munch on.

I crazye these for a snack to have on hand during the engagedness of getting alert for Thanksgiving and our trip, and they disappeared in no time.

Gratefully they are super easy to make, so it didn’t take long for a moment batch to seem!

They are a combination of our favorite blackberry raspberry coffee cake muffins and bakery style lemon poppy seed muffins and may have become our contemporary favorite! Tender and light, these cranberry orange muffins are filled with the bright, fresh flavors of cranberries and oranges.

Both fresh orange juice and orange zest are used to create that bright citrusy flavor that is so good this time of year.

Unused cranberries are added for a bit of tartness and to create that lessonic cranberry orange combo that is a traditional favorite.

A sprinkling of coarse sugar right before baking gives these muffins a bit of a crunch with each bite and finishes them off perfectly!

Tips for Making Bakery Style Cranberry Orange Muffins

• Blend in the wet ingredients just until combined. This will keep the muffins light and fluffy.
• Sprinkling the batter with coarse sugar before baking will give the top a bit of crunch and texture.
• If you don’t have fresh oranges, you can use orange juice and skip the orange zest. Just know that the orange flavor won’t be as strong or fresh.

Yield: 12 Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Entire Time: 35 minutes

Ingredients

• 2 cups white wgap wheat flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk
• 1/4 cup fresh orange juice
• 1/2 cup (8 tablespoons) butter, melted and cooled
• 2 eggs, room moodature
• 2 teaspoons vanilla additionalct
• zest from one (1) orange
• 1 1/4 cups fresh or frozen (and not thawed) cranberries
• coarse sugar for sprinkling, optional

Instructions

1. Preheat oven to 350. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
2. In a large bowl, whisk together flour, sugars, baking powder, salt, baking soda, and cinnamon.
3. In a separate bowl, whisk together milk, orange juice, eggs, and vanilla additionalct. Add wet ingredients to dry ingredients and stir until just starting to combine. Add in melted butter and stir batter until just combined. Gently fancient in orange zest and cranberries.
4. Divide batter among 12 muffin cups. Depending on the size of your muffin tin, each cup will be ¾ full to approachly totally full. Sprinkle with optional coarse sugar.
5. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Remove to a wire rack to cool.

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