Classic Flavour Combo

So a few posts ago I shared with you the Christmas morning coffee/juice/muffin ritual with apple streusel muffins. Well, when I was out of the house and started doing Christmas morning with my own family I decided that I needed something different, something to make the morning ours. Enter: cranberry orange muffins!

Cranberry Orange Muffins

There are some flavour combinations that, in my mind, pair together naturally: lemon/blueberry, chocolate/chili, cranberry/orange. These muffins are the perfect example of cranberry and orange balancing each other nicely. They aren't overly sweet, the cranberries do a good job with the tartness. And the orange flavour really comes through from the zest. The other nice thing is that these come together really quickly, and take no time at all to bake. Easy for a last-minute breakfast for unexpected guests.

Cranberry Orange Muffins

2 C all-purpose flour
1 C granulated sugar, divided
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 C fresh cranberries
1 egg, room temperature
3/4 C orange juice*
1/4 C vegetable oil
zest from 1 navel orange

In a large bowl whisk together the flour, 3/4 C sugar, baking powder, baking soda, and salt. Fold in the cranberries. Set aside.

In a small bowl (or large measuring cup) whisk together the orange juice, vegetable oil, and the egg. Stir in the zest from the orange. Add to the bowl of dry ingredients and fold until combined.

Scoop into 12 greased muffin cups, generously dust with remaining 1/4 C sugar (your call how much you use on each), and bake at 400F for 15-20mins, until lightly golden, and a toothpick comes out clean.


*You can definitely use fresh squeezed orange juice, or you can cheat and use a high quality store-bought juice, they're good no matter what!

Cranberry Orange Muffins

As always, I want to see what you've been baking so be sure to tag your Instagram photos with #ragebake !