I don't know what it is I love so much about tart little cranberries but boy do I love them especially when combined with orange.
Cranberry orange muffins, breads, cakes and cranberry sauce all speak my inner love language.
Colt and I teamed up Sunday morning to make Orange Cranberry Muffins, scrambled eggs and fresh fruit before church.
These were so good they barely lasted an hour in our house and the kids were circling around the last muffin like little buzzards waiting to devour their prey.
Sadly for them I stepped in and enjoyed the last little cranberry orange laced muffin for myself because I'm the mom and it solved any complaints of unfairness that might arise from who ate the last muffin.
I made these after a little Facebook survey to find out if the frozen cranberries in my freezer from last year were still okay to eat.
Thank the lord for my Facebook readers because after much reassurance I went ahead and used the little frozen gems and they were just as delicious as they were last year.
I couldn't believe they survived a whole year in the freezer without being used...
Sneaky..Sneaky.. Little cranberries!
I used coconut oil in these muffins because I have a ginormous Costco sized container in my cupboard, it's healthy for you and according to Dr. Oz it burns belly fat. If you don't have coconut oil available butter works equally well.
Cream coconut oil and sugar together until creamy.
Use a vegetable peeler and peel zest off of 1 orange making sure not to remove any of the white pith.
Chop the orange zest fairly fine.
Add orange zest, eggs and vanilla to the creamed coconut oil and sugar. Beat on medium speed until well incorporated.
Scrape sides of bowl and add coconut or regular milk, orange juice and vanilla. Mix until well incorporated.
Add baking soda, baking powder, salt and cinnamon. Mix on medium-low speed until well combined.
I add the baking soda, baking powder, salt and cinnamon in this step to avoid having to sift the dry ingredients together. I find mixing these ingredients into the batter before adding the flour distributes the ingredients equally.
Add the flour and mix on medium low speed until almost combined.
Add the cranberries and nuts if using and mix on low or fold in berries using a spoon until throughly combined.
(I like to slice larger berries in half for even distribution of cranberries in the muffins.)
Line a standard sized muffin tin with muffin liners or grease muffin tin with butter.
Fill muffin tins 2/3 of the way full.
Bake in a 375 degree preheated oven for 20 minutes or until a toothpick inserted in the center of muffins comes out clean.
Orange Cranberry Muffins
Orange Cranberry Muffins with a dairy free option. A perfect muffin for Christmas morning, breakfast or brunch.Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Yield: 18 Servings
Calories per serving: 217Ingredients
Fat per serving: 12
Fat per serving: 12
- 1 cup Sugar
- 3/4 cup Coconut Oil or Butter (Coconut Oil for DF)
- 2 tablespoons Orange Zest
- 1 1/2 teaspoons Pure Vanilla Extract
- 2 whole Eggs
- 2/3 cup Coconut Milk Or Milk (Coconut Milk if DF)
- 1/3 cup Orange Juice, Fresh Squeezed
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1 teaspoon Cinnamon
- 2 cups All-Pupose Flour or Whole Wheat Pastry Flour
- 1 cup Cranberries, Sliced In Half
- 1/2 cup Walnuts or Pecans, Chopped (Optional)
- Preheat oven to 375 degrees.
- Line 18 regular sized muffin tins or grease. Set aside.
- Cream coconut oil and sugar together until well creamed.
- Add orange zest and eggs. Beat until well combined.
- Add vanilla, milk and orange juice. Mix until well incorporated.
- Stir in baking soda, baking powder, salt and cinnamon. Mix until well combined. Scrape sides of bowl as needed.
- Add flour and mix until almost combined.
- Add cranberries and nuts if using a mix on low speed or stir in with a spoon until well combined.
- Fill lined or greased muffin pan 2/3rd's of the way full.
- Bake for 20 minutes or until a toothpick inserted in to the center of muffins comes out clean.
- Allow to cool in pan until cool enough to handle.