I am not a big fan of super sweet things for breakfast.
I don’t know about you, but I get enough of a buzz from a couple cups of strong coffee in the morning.
I had some cranberries in the refrigerator that were supposed to be made into pumpkin cranberry bread. Due to a family emergency, I searched out a quick and easy recipe to use the cranberries in.
I do believe the yogurt in the recipe gives the muffins a different consistency to them. I loved every bit of the muffins and hope you will give them a try!
Cranberry Orange Muffins
makes 12 | adapted from Cook’s Illustrated, Jan/97
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter , softened
1 cup granulated sugar , less 1 tablespoon
1 teaspoon grated orange zest
2 large eggs
1 1/2 cups vanilla yogurt
1 1/2 cups chopped cranberries , fresh or frozen
3/4 cup chopped walnuts (optional)
1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add orange zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold cranberries (and walnuts, if you choose to use them) into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.