I have been eating an absurd amount of those teeny, tiny, easy-to-peel oranges that are all over stores right now... like 6+ a day. I think they are called Cuties. I am just warming up for Satsuma season... watch out!
While fresh oranges will always be my favorite, I will also eat them in muffin form. Let's turn a handful of Cuties into some cranberry orange muffins.
A few extra cranberries get dotted on top of an orange-y batter. I like to sprinkle a little crystal sugar on top of my muffins before baking for (1) texture and (2) more sugar.
These are a perfect coffee or tea time snack!
Cranberry Orange Muffins
2 c AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 c sugar
3/4 c orange juice
1 Tablespoon orange zest
1/4 c coconut oil, melted and cooled slightly
1 c (heaping) fresh cranberries + 1/3 c for topping
crystal sugar for topping
- - -
*pre-heat oven to 400 and prepare a 12 cup muffin tin with liners
1. In a large bowl whisk together flour, baking powder, soda and salt
2. In a medium bowl combine the granulated sugar and orange zest with your fingers to perfume the sugar
3. Add the egg to the orange sugar and whisk until smooth; add orange juice and oil
4. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until incorporated (batter will still have some lumps/bumps)
5. Gently fold in the fresh cranberries
6. Divide the batter evenly into the muffin tin wells
7. Add a few cranberries to the top of each muffin and sprinkle with crystal sugar
8. Bake at 400F for 15-20 minutes (until tops spring back when pressed)
9. Cool slightly before enjoying