Cranberry orange muffins are one of my favorites. They mix sweet and tart in just the right proportion to create a perfect breakfast treat or snack that isn’t too rich. And because the recipe uses fresh cranberries and orange juice, they’re healthier than a lot of muffin options. 🙂 I especially love to make and freeze them (after eating a couple out of the batch), so I can pull them out when I have guests in town … especially for the holidays.
This muffin recipe calls for fresh orange zest and fresh-squeezed orange juice. I used a regular old grater for years to zest citrus, and then I finally bought a microplane zester. What a difference! It makes zesting much easier and soooo much faster. The $15 was well worth it!
If you want to try this recipe for cranberry orange muffins but don’t have fresh oranges on hand, OJ from your frig and orange zest from your spice cabinet will work too.
Another tip – I use the fresh juice from the orange I zest, but that doesn’t always yield the full 3/4 cups needed. If you’re short, top if off with OJ from your frig. One time, I was out of OJ and was short, so I improvised by adding a little water and 1 tsp of triple sec to get to the 3/4 cup of liquid.
Make Ahead to Make Life Easier
Nothing beats a freshly buttered muffin, not long after it’s come out of the oven. But if you want to make these ahead of time for guests or your family’s weekday breakfast, you can bake ’em, freeze ’em and then thaw ’em when you need them! I like to pop them in the oven (or toaster oven) for a minute before serving, to get them warm and fill the kitchen with their aroma.
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