Cranberry Orange Muffins By Certina Romel

These muffins are a perfect breakfast treat as well as a healthy snack-on dessert. Loaded with berries and flavoured with orange, you’ll make it again and again. 
How I developed this recipe?
Beautifully red tart cranberries are my favourite. N it’s rare that I get good ones. I wanted to bake a less sugary yet yummy treat for my family that they could enjoy anytime of the day and I thought these muffins would be perfect. It’s wholesome, berrylicious, zesty and just yum!
Whats special about this recipe?
Cranberries- These lovely red berries are not only a powerhouse of antioxidants, but also medically proven to prevent UTIs, boost immunity and brain power..
Orange- As everyone know orange is rich in Vitamin C and it’s citrusy punch is so refreshing. I’ve used both its zest and juice in this recipe to extract most of the goodness from it.
What you’ll need-
. 1 cup cranberries, preferably fresh
. One by fourth a cup orange juice
. 1-2 teaspoons orange zest 
. 1 teaspoon vanilla extract 
. 3 by 4th a cup softened butter
. 1 and 1 by 4th a cup butter
. 1 and a half cup all-purpose flour 
. 2 teaspoons baking powder 
. One by fourth a teaspoon salt
How to make- 
  • Preheat the oven to 180 degrees Celsius. Coat muffin pan with liners.
  • Cut the cranberries in half and toss in 2 tablespoons of sugar and set aside.
  • Cream butter and sugar until light and fluffy.
  • Add the orange juice, zest, eggs (one at a time) and vanilla. Mix to combine scraping down the sides of the pan, preferably with a rubber spatula.
  • In another bowl, whisk up the flour, baking powder and salt.
  • Fold in the dry ingredients into the wet, just until incorporated.
  • Now gently fold in the cranberries too.
  • Pour the batter into the lined tray filling 2 by 3rd of each and bake for 20-25 minutes, until done in the middle.
  • Once out of the oven, you could either eat it as it is or drizzle some melted white chocolate and sprinkle some almond slices over it- as I did !
Notes, tips & suggestions-
. Never add cut cranberries right straight away into the batter as it’s too tart and may not taste right texture wise or on the palate.
. If you don’t like cranberries, you could always substitute it with equal amounts of your favourite berries/chopped fruits in this recipe.
. If you don’t like to decorate your muffins with white chocolate and almonds, I would suggest dark chocolate and toasted coconut or any other nuts with a light drizzle of salted caramel instead or have it simple as it is paired with your daily cup of coffee or tea!

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