I’m not sure what prompted my love of baking muffins. I think it may have been because I was too lazy to ice cupcakes once. Whatever the reason, I spent the entire summer making a different batch of muffins every week (much to the joy of my coworkers). Last week after a long day, I came home and decided to give cranberry orange muffins a try. Most of my muffin recipes are adapted from Williams-Sonoma.
You will need:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp. baking powder
- ½ tsp. salt
- Grated zest of 1 orange
- 1 large egg
- 4 tbsp. unsalted butter, melted
- ½ cup skim milk
- ½ cup fresh orange juice
- 1 ½ cups fresh cranberries
- ½ cup pecans or walnuts, chopped (optional)
Preheat the oven to 375 degrees F. Grease 12 muffin cups with cooking spray.
In a large bowl, stir the flour, sugars, baking powder, salt, and zest.
In a medium bowl, whisk the egg, melted butter, milk, and orange juice. Add to the dry ingredients and stir until evenly mixed. Fold in the cranberries (and nuts) until just mixed. Don’t overmix!
Spoon the batter into each muffin cup, filling it level with the rim. Bake until golden, about 20 minutes. Transfer pan to a wire rack and let cool for 5 minutes. Unmold and enjoy!
Makes about 12 muffins.