Cranberry Orange Muffins

These are some of my favorite type of muffins and one of my favorite flavor profile combinations for any baked good in this category!

Some tips for baking a good muffin would be first and foremost don’t use flour with too high a protein percentage such as bread flour. Try whole grain pastry flour, there are several that are produced by employee owned companies. Another alternative is a combination of unbleached AP flour and cake flour.

Sometimes when baking with a dairy product such as milk I also like to add crème fraîche, a thick curd, kefir or yogurt and this time is no exception so I am using Greek yogurt but they are not deal breakers just personal preference is all.

Another thing I like to do sometimes depending on the muffin is top them with a nice streusel, here’s the recipe for the one I used here but again if you don’t want to add it, not a deal breaker.

Streusel: 1 part sugar, 1 part butter, 2 parts flour, cinnamon to taste, chopped nuts optional, using food processor quickly pulse together butter and sugar, add flour and cinnamon pulse together, add nuts if using any

Shopping List

Granulated sugar

Brown Sugar

Butter

Eggs

Vanilla

Oranges

All Purpose Flour (AP Flour)

Cake Flour

Baking Powder

Baking Soda

Walnuts

Cranberries

My Mad Method

Cream together 115g butter together with 1 dl white bakers sugar, plus 1 to 2 TBSP brown sugar

Add 1 egg, and mix to combine

Add 1 tsp vanilla

Add 3 dl whole milk, and 1 TBSP yogurt

Add 6 dl AP flour, 2 tsp baking powder, 1/2 tsp baking Soda, 1/4-1/2 tsp salt sifted together, mix but be careful not to over work the flour

Fold in 1 dl each: dried cranberries, and toasted walnuts, scant 1 TBSP orange peal, and 1-2 TBSP fresh squeezed orange juice

  Scoop the muffin batter into lined muffin tins, bake for circa 20 minutes or until a tooth pick inserted in the center comes out clean, in a 200c preheated oven. 

Ready to serve!