Cranberry Orange Muffins

By chelyc13

Ingredients

• 3 cups all purpose flour
• 1 tblsp baking powder
• 1 1/2 teas salt
• 1/3 cup butter, softened
• 1 1/2 cups sugar
• 3 large eggs
• 2/3 cup buttermilk
• 1 tblsp vanilla extract
• 1/3 cup canola oil
• 2 3/4 cups cranberries, fresh or frozen
• 2 tblsp grated orange zest
• 3 tblsp coarse sugar for topping

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350. prepare the muffin tins by spraying them lightly with cooking spray or lining with muffin liners.

2. Sif the flour, baking powder, and salt together. Set aside.

3. Cream the butter and sugar together until very smooth and light by hand with a wooden spoon or with an electric mixer using the paddle attachment, about 3 minutes.

4. Whisk the eggs, buttermilk, vanilla, and oil together. Gradually add the egg mixture to the butter mixture while mixing on medium speed and continue mixing until smooth. Scrape down the bowl to blend evenly.

5. Stir the flour mixture into the creamed butter mixture until the batter is evenly blended. Do not overmix. Fold in the cramberries and orange zest.

6. Fill the prepared muffin tins about three quarters full. Gently tap the filled tins to release any air bubbles. Sprinkle the tops of the muffins with the coarse sugar. Bake untila skewer inserted into the center of a muffin comes out clean and the tops are golden brown, 30 to 35 mintues.

7. Cool the muffins in the pan for about 10 minutes before removing them from the pan. The muffins can be served warm or room temperature, or transfer them to a cooling rack to finish cooling before storing in an airtight container. Muffins can be frozen for up to 6 weeks.