Fluffy, tart Fresh Cranberry Muffins start the day off right! These muffins, made with fresh cranberries, make any day a celebration. Makes 24 muffins.
A random list of things I am currently loving for no apparent reason:
The Les Misérables movie soundtrack. (I don’t care if y’all didn’t like it. I was impressed, even if Amanda Seyfried’s voice does sound like, uh, bird-y. And then the combination of Bellatrix and Borat? Don’t even get me started, y’all.)
Good health. (Because getting a flu shot AND a migraine on the same day is a health doozy.)
Researching celebrity baby names… then feeling incredibly grateful to my parents for giving me a normal name.
Kolaches. (If you haven’t had one, you need to get to a Czech bakery pronto to check them out. My favorite flavor combo? Raspberry and cream cheese. Oh so delectable.)
Fresh cranberries in anything and everything I can get my hands on, including these lovely little muffins.
This recipe is an older one of mine that came into fruition after I randomly purchased a few bags of cranberries around Christmastime… and then didn’t make cranberry sauce.
I’ve tinkered with it over the years, and it is delightfully tart with a nice texture from the oatmeal flour.
Fluffy, tart Fresh Cranberry Muffins start the day off right! These muffins, made with fresh cranberries, make any day a celebration.
- 1 cup unbleached all-purpose flour
- 1 cup oatmeal flour
- 2/3 cups granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 1/2 cups fresh cranberries, chopped
- 2/3 cups orange juice
- 1/3 cup unsweetened applesauce
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 large egg
- Preheat oven to 400F.
- Mix all dry ingredients together in a large bowl.
- Mix all wet ingredients together.
- Stir wet ingredients into the dry mix until just combined.
- Bake for 18 minutes, or until muffins are cooked through and light brown on the top.
These muffins freeze well. Store in freezer bags, then reheat in aluminum foil at 300 degrees for 10-15 minutes.
If you'd like to make these muffins whole wheat, replace the unbleached all-purpose flour with whole wheat pastry flour.
Do not use low sugar orange juice, as these muffins are pretty tart as is.
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Serving Size:1 muffin
Amount Per Serving: Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 67mgCarbohydrates: 19gFiber: 1gSugar: 9gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.
Happy Friday, friends!
What are you randomly loving today?