Fresh Cranberry & Orange Muffins

When it comes to desserts, most of you know that I’m not exactly overwhelmed with a childlike glee. However, when the occasion does strike for a dessert around these parts, it’s typically accompanied by adjectives such as “not-too-sweet” or “just sweet enough.” But it’s my opinion that whether or not you clamor for desserts most of the year, when the Christmas tree is lit and it’s cold enough that you do that awkward thing where you pull your shirt up to cover the tip of your nose, it’s almost a requirement to bake something a little sweet.

These muffins satisfy the not-too-sweet requirement by bringing fresh cranberries into the mix. As we all know, fresh cranberries are quite tart. However, when they are surrounded by the coconut sugar in this recipe as they bake, they sweeten up just a touch while still maintaining that tart bite cranberries are known for and that gives the muffin the perfect balance. I will tell you the truth (and at Christmas you tell the truth)–sorry, I just watched Love Actually–if you are a fan of the sticky, sugary, frosting-covered, sweetness–these may not be the muffins for you. But if you love balanced tart and sweet flavors together, you’ll beyond adore these.

Fresh Cranberry & Orange Muffins
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups flour
  2. 1 cup coconut sugar (can substitute white sugar)
  3. 3/4 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 egg
  6. 3/4 cup whole milk
  7. 1/2 cup (1 stick) melted unsalted butter
  8. 1 teaspoon vanilla extract
  9. 1 cup fresh whole cranberries
  10. Zest of one small orange
Instructions
  1. Preheat oven to 375 degrees
  2. Combine the flour, salt, baking soda, and coconut sugar in a large bowl
  3. Add the egg, melted butter, milk, and vanilla and stir gently until combined
  4. Add the cranberries and orange zest and mix again, until just combined
  5. Divide batter evenly into a greased 12 muffin tin (I used coconut oil spray--you can use any non-stick cooking spray)
  6. Bake for 20 minutes or until a toothpick comes out clean
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