Cranberry Orange Muffins

  • 1 and 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup packed light or dark brown sugar

  • 1/3 cup candied orange peels

  • 2 large eggs

  • 1/2 cup sour cream

  • 2 teaspoons vanilla extract

  • 2 Tablespoons orange juice

  • 2 Tablespoons evaporated milk

  • 1 and 1/2 cups fresh cranberries 

Preheat oven to 425°F

**If you want to use a crumb topping, make it first. (See below.)

  1. Mix the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.

  2. Beat the butter, sugar, and brown sugar together on high speed until creamy. Add eggs, sour cream, and vanilla, and beat until combined. (It may have small lumps in it, but it should be mostly smooth.)

  3. With the mixer on low speed, add the dry ingredients, orange juice, and milk, and beat until the batter is thick and smooth. Fold in the cranberries and candied peels.

  4. Spoon the batter into prepared muffin cups, filling them to the top. (Add crumble if using.)

  5. Bake for 5 minutes at 425°F. and then lower the temperature to 350°F. Bake for an additional 15–19 minutes or until a toothpick comes out clean.

**I added a crumb topping to mine. Here is an easy one. You could also drizzle a glaze on top, but use whatever you like!

  • ¾ cup all-purpose flour

  • ½ cup packed brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon coarse salt

  • 5 tablespoons unsalted butter, melted

  • Mix flour, sugar, cinnamon, and salt. Stir in melted butter. Mix well, then press gently on the mixture to form large clumps. Put in the fridge until cold. Crumble over filled muffin cups before baking.