Wednesday, October 19, 2011

Cranberry Orange Muffins

I bought a 3-pound bag of cranberries.

Ordinarily, this wouldn’t pose such a problem. I can go through more than 3 pounds of most types of fruit in a week. Hell, I can devour a whole watermelon in a day if left to my own devices.

Actually, I did exactly this a few times over the summer. Breakfast, lunch and dinner—all watermelon, all the time. It’s an addiction, but 80% of my summer diet is fruit. I seriously eat little more than stone fruit and melon.

In fact, you could say that I supplement my fruit with a little bit of yogurt and poultry—it’s definitely not the other way around.

Perhaps this explains why I’ve been absent for so long. Perhaps it’s just because I’m lazy and work makes me not want to write. Perhaps it’s because I was too busy reading good books and watching trash TV.

Whatever the reason, I’m back. And I’ve got something good. You should thank the cranberries.

I love them dried. I love them in baked goods. I do not love them in a sauce. And I absolutely hate them raw. They’re oddly bitter and have a strange texture. They needed to be baked.

Enter two lone oranges at the bottom of the fruit drawer. Enter store brand Greek yogurt I didn’t particularly care for. Enter one measly stick of butter. Enter an empty carton of eggs.

Enter cranberry orange muffins with streusel and orange glaze.

Cranberry Orange Muffins

1 cup fresh cranberries, chopped
2 cups all-purpose flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. orange zest
4 Tbsp. unsalted better, room temperature
1/2 cup orange juice
1/2 cup sour cream or low fat Greek yogurt
1 1/2 tsp. vanilla extract

Streusel Topping
1/4 cup flour
4 Tbsp. brown sugar
1/2 tsp. cinnamon
2 Tbsp. melted butter 
Orange Glaze
2 Tbsp. orange juice
1/3 cup confectioners sugar

Preheat oven to 350F.

1. Cream together sugar, butter and orange zest. Add in orange juice, vanilla and sour cream.

The sugar-butter-zest combo was so delicious.

2. Mix dry ingredients (flour, baking power, baking soda, salt) in a bowl. Slowly add until just incorporated.

3. By hand, stir in cranberries.

4. Distribute evenly into 14-16 muffin cups. Then sprinkle with streusel topping. Use the back of a spoon to press topping into batter.

5. Bake for 20-22 minutes, until the muffins pass the toothpick test.

6. After muffins have cooled for about 10 minutes, drizzle with orange glaze.


S.V. said...

These muffins sound fantastic. Cranberry orange is one of my favorite combinations for a scone so I can imagine these muffins are amazing.

Christine's Pantry said...

The muffins look wonderful.

Lizzy said...

Oh, yes!!! This is one of my favorite quick bread combinations...yum! Next I will try it in muffin form...these look fabulous~

RavieNomNoms said...

These are great! I think cranberries are one of the best fruit to put in a muffin

Tina said...

Great flavors in these and they look so moist! I will need to make these soon-thanks for sharing these tasty gems!

Adrienne said...

These look kind of amazing. I can practically smell them now!

Erin said...

Oh yum, these muffins look perfectly delicious!

mom said...

i am so glad you finally posted as i enjoy your wit and sarcasm ( in writing form only). looking forward to trying these-did you send me a care package?

Sarah said...

Welcome back! And thank goodness for cranberries-these muffins look fantastic! Sometimes trashy tv and long days at work make me not want to write either :)

Isabelle @ Crumb said...

Cranberries are awesome. I just stocked up on a few more bags, mostly because they were on sale for some ridiculously cheap price. Hurray for post-Thanksgiving sales!
The streusel topping and orange glaze sound dreamy. Must get some oranges so I can try these.

Baker Street said...

I hear ya! I just got a whole lot of blueberries and have frozen them! The muffins look perfect.. they have risen so well and it looks moist too! looking forward to more delicious posts from you! xx

Dorothy @ Crazy for Crust said...

These look absolutely beautiful! Anything with crumble is good for me. I'm looking forward to Foodbuzz this weekend; maybe I'll see you there!

Monet said...

I wish we were neighbors. I would totally borrow some of your cranberries! I just made some blueberry muffins but these sound even better. Thank you for sharing, sweet friend. I hope you have a wonderful weekend full of food and friends!

Annette said...

They really look great and the crumble sets them off. I love cranberries.

Jan the Grain Mill Gal said...

If you are as good of an attorney as you are with wonderful recipes, you will soar to the top.

Alizea said...

Done ! Thanks for the recipe .

Anonymous said...

Muffins were delicious but I would only put 3/4c sugar in batter. I used frozen cranberries 1/4tsp salt 2tbsp orange zest and did NOT need the streusel topping or the glaze. Great recipe and enjoyed using Greek yogurt.

Post a Comment

NOTE: I understand that Blogger is currently having issues with its commenting system. If the comment box or Captcha do not show up, or you experience other problems, please e-mail me with your browser version, whether your Java is up-to-date, and whether you are on a Mac or PC. Please feel free to send your comment my way as well--I appreciate them all and I'm sorry Blogger hates us right now.

Thank you for indulging my narcissistic tendencies and leaving a comment. My ego sincerely appreciates it. As a quick note before you leave me accolades and ask for my hand in marriage, if you need a question answered promptly, you're better off sending an e-mail or a tweet. My computer is all fancy-like and beeps at me when you do.