Cranberry Orange Zest Muffins

I tried to stop myself from baking today. I did, I really tried. It's an ongoing debate happening in my head every day. I usually weigh the pros and cons... "But these would be so delicious..." "But we still have cupcakes leftover..." "But I want to use up these oranges..." "But you are baking TWO cakes this weekend!" This morning I lost the battle against myself... Or did I win it?? Who cares! I made these muffins and they are freakin good! Did I use "freakin good" in my last post too? Oh well, it's a very useful and accurate description. These muffins are soft and light, with the perfect amount of orange flavor. The cranberry puree and dried cranberries give them a great burst of tanginess. The addition of coarse sugar on top gives them that perfect muffin-top crunch. These would be perfect for breakfast, but they were mighty delicious as my afternoon snack!


I used a recipe from The Taste of Home Baking Book for basic muffin guideness, but I pretty much did my own thing.

Cranberry Orange Zest Muffins
Makes 8

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
Zest of 1 orange
1/2 cup dried cranberries, divided
1/4 cup orange juice
Coarse sugar, for sprinkling (optional)

1. Preheat oven to 375F. Line a 12-cup muffin pan with 8 paper liners.
2. Combine 1/4 cup dried cranberries with orange juice in a microwave safe measuring cup or bowl. Microwave 1 minute or until mixture is hot. Let sit for 5 minutes to plump the cranberries. Drain off orange juice and pulse cranberries a few times in a food processor.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, sour cream, melted butter, vanilla, orange zest, and cranberry purée; Stir into dry ingredients until almost completely moistened. Fold in the remaining 1/4 cup dried cranberries until incorporated.
4. Fill muffin cups 2/3 to 3/4 full. Generously sprinkle coarse sugar over the tops. Bake for 20-24 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 minute in pan before removing to a wire rack. Serve warm.