The Blood Orange Cranberry Muffins are one of those surprisingly good recipes.
Here’s the deal:
Blood oranges are one of the most fascinating fruits in my opinion. I mean, the first time I tried it, I remember myself asking, “is this really what it’s supposed to look like?”
In any case, it’s a sweet-flavored fruit—like a combination of red grapefruit, cherries, and raspberries.
So, when joined with sour and bitter cranberries, we get a well-balanced flavored muffin! On top of all that, it’s healthy! So, that’s a win-win.
Now, let’s bake it!
How to make the blood orange cranberry muffins?
First and foremost, wash your blood orange (and fresh cranberries if that’s what you’re going to use) with cold running water. It’s usually the rule of thumb for fruits and veggies anyway.
Next, preheat the oven to 375ºF.
In a bowl, start mixing the dry ingredients—flour, baking powder, salt, and cinnamon. A simple whisking should do the trick. This is simply to avoid any weird tasting lumps.
Before adding the rest of the ingredients, start by zesting your blood oranges. It’s easier to get the zest when it’s still a whole fruit.
Then, you can pour the liquid ingredients into the bowl—blood orange juice, milk, oil, syrup, and vanilla extract. Mix all the ingredients until well combined.
For mixing, you can use either a stand mixer, hand mixer, or perhaps even a blender. Although blenders will be more complex to clean than the first two devices. Nonetheless, whichever one you have will undoubtedly do the trick.
Afterward, fold in the cranberries.
Next up, the assembly part.
Lightly grease your muffin tray or line it with paper or silicone muffin cups. Either one will result in easier removal of the blood orange cranberry muffins. Not to mention, cleanup.
Now, fill the muffin cups with the batter ⅓ – ½ fill. Make sure that these portions have at least one cranberry. If the batter is too thick, you can use a spatula to help with the pouring.
Then, portion the marmalades into the muffin cups by at least 1 teaspoon.
Pour the remaining batter mixture into the muffin cups. Don’t overfill it. Generally, it should only be ¾ full.
Lastly, bake for 20-25 minutes. Check if it’s done cooking by sticking a toothpick. If it comes out clean, then you’re done!
Let it rest for 5 minutes at room temperature before serving. Enjoy!
Tips and Substitutions
If you’re going to use alternative milk such as soy milk, the consistency of the batter might become thicker. Nonetheless, it will still result in a delicious muffin.
The vegetable oil is the most ideal for the blood orange cranberry muffins, mainly because it’s healthier than butter. If you’re going to use other types of fat, go for something neutral. Otherwise, it might have a weird aftertaste.
As for the maple syrup, any sweetener such as brown sugar or coconut sugar will work just as fine.
Cranberries are seasonal. So, if it’s not in season, you can opt for dried cranberries or frozen ones.
When it comes to marmalade, I used the regular orange. Since they don’t taste the same, the filling compliments the blood orange flavor nicely.
Blood Orange Cranberry MuffinsCourse: Snacks, DessertCuisine: AmericanDifficulty: Easy
The Blood Orange Cranberry muffins are a fantastic dessert or snack recipe. It’s a relatively straightforward recipe that yields 12 servings. Moreover, it’s a more unique version of muffin compared to the usual blueberry, chocolate chip, or raisin bran. So, for a change of pace, feel free to try the blood orange cranberry muffin.
2 cups of flour (all-purpose or whole wheat)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
4 blood orange worth of juice and zest
½ cup milk
⅓ cup butter or vegetable oil (for a healthier option)
½ cup maple syrup or simple syrup
1 teaspoon vanilla extract
½ cup cranberries
¼ cup orange marmalade
- Preheat the oven to 375ºF.
- Start by mixing the dry ingredients in a bowl.
- In the same bowl, add in the wet ingredients. Oh, and don’t forget to place the zest in too.
- Use a mixer to blend the ingredients together.
- Next, Fold the cranberries in.
- Either line your muffin tray with muffin cups or grease it with an oil/butter spray.
- Pour some batter into the muffin cups. It should only be ⅓ – ½ full.
- Scoop 1 teaspoon of marmalade into each muffin cup.
- Finally, fill up the muffin cups with the rest of the batter. Don’t overfill it since it will still expand after baking.
- Bake for 20-25 minutes. You can check if it’s properly cooked when you stick a toothpick in, and it comes out clean.
- Rest for about 5 minutes before serving.
- Recipe inspired by Lauren Sharifi.
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