I didn’t realize until a couple of years ago just how much I loved fresh cranberries (vs. dried). I shared a few recipes last year that used whole cranberries: cranberry-lemon squares and cranberry-orange scones. I also intended to share a recipe for cranberry-orange muffins but time got away from me. As soon as I came across this recipe I knew that it would be great! Jake devoured 2 1/2 muffins in one sitting and Russell and I really enjoyed them as well.
The flavor combination of cranberries and citrus is undeniably wonderful. The buttermilk in these muffins makes them tender, and they are also bursting with what I can only describe as cranberry goodness! Below, the recipe calls for orange zest and orange juice but substituting lemon would work as well. If you are looking for a great breakfast to start your Thanksgiving day--look no further. These muffins are easy to put together and will be sure to power you through all of your Thanksgiving cooking. I hope you enjoy them as much as we did!
Preheat oven to 375 degrees F. Line 24 muffin cups with muffin liners.
In a small bowl combine chopped cranberries and 1/4 cup sugar, set aside.
In the bowl of a food processor pulse flour, remaining sugar, baking powder, baking soda, and salt until combined. Add cubed butter and pulse until mixture resembles coarse crumbs and transfer to a large bowl. Alternately, you can use a pastry cutter to cut butter into flour mixture.
In a small bowl, whisk together buttermilk, egg, orange zest, and orange juice.
Add the buttermilk mixture to the flour mixture and stir until just combined. Gently fold in the sugared cranberries.
Fill muffin tins 3/4 full and bake for 20-25 minutes or until toothpick comes out with only a few moist crumbs. Cool on wire rack.