I’ll admit it.. I drink McDonalds Coffee! I drink it because they have a drive through and with two kids, I am not getting out of my car to get a coffee.. I need the coffee so I CAN get out of my car with two children in tow. However, once I place my order, you cannot NOT get anything for Ava and so she would always ask for an Orange Cranberry Muffin.  She loved them alot, so I thought I’d make them myself and be in control of sugar content!

Get the kids involved to make it extra fun on a Saturday morning and enjoy the lingering scent of oranges for hours afterwards. These are a nice refreshing fall favourite of ours, we hope you enjoy!

Ingredients:

  • 1/2 C unsalted butter, softened to room temperature
  • 1/4 C granulated sugar
  • 1/2 C packed light or dark brown sugar
  • 2 large eggs, room temperature preferred
  • 1/2 C sour cream
  • 2 tsp vanilla extract
  • zest of 1 orange
  • 1 3/4 C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 Tbsp orange juice
  • 2 Tbsp milk
  • 1 and 1/2C fresh or frozen cranberries (do not thaw), I used Craisons

ORANGE GLAZE (optional)

  • 1 C  confectioners’ sugar
  • 3 Tbsp  orange juice

Directions:

  1. Preheat oven to 450F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  2. In a medium bowl using a handheld mixer beat the butter on high speed until smooth and creamy. Add the granulated and brown sugars and beat on high roughly 2 minutes. Add the eggs, sour cream, and vanilla extract. Mix for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Beat in the orange zest.
  3. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries.
  4. Carefully spoon batter into prepared muffin pan, filling them 3/4 ful. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. Total bake time roughly 25 minutes.

Orange Cranberry Muffins Copyright Janette Shearer

Orange Cranberry Muffins Copyright Janette Shearer

This is an excerpt from the article Orange Cranberry Muffins which originally appeared on http://www.vancitymommyd.com.