Cinnamon, nutmeg and sweet orange marmalade add a wonderful fall flavor to these cranberry muffins. If you're looking to take these muffins to the next level, we recommend adding either chopped pecans or walnuts for a bit of extra texture. To enhance the orange flavor, add a few teaspoons of fresh, finely grated orange zest to the dry ingredients.
Make these muffins and freeze them for holiday guests. Or create them as an everyday staple for a fabulous lunchbox addition. Whichever reason you decide to make them, we highly recommend serving them slightly warm with either regular butter or orange butter.
- 2 1/4 cups all-purpose flour (10 ounces)
- 1/4 cup sugar
- 1/4 cup light brown sugar (firmly packed)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Optional: pinch allspice
- 1 cup buttermilk
- 1/2 cup orange marmalade (sweet)
- 1/3 cup butter (melted and cooled)
- 1 large egg
- 1 cup cranberries (fresh, roughly chopped)
- 1/2 cup walnuts (or pecans, chopped)
- Heat the oven to 400 F (200 C/Gas 6). Grease a muffin tin or spray with baking spray, or line the cups with paper liners. Depending on the size of your muffin cups, this recipe will make 12 to 15 muffins.
- In a large bowl, combine the flour, granulated and brown sugar, baking powder, soda, salt, cinnamon, nutmeg, and allspice, if using. Stir to blend the dry ingredients thoroughly.
- In another bowl, whisk the buttermilk with the marmalade, the melted butter, and the egg until well blended.
- Add the wet mixture to the dry mixture and stir just until well moistened. Fold in the chopped cranberries and walnuts or pecans.
- Spoon the batter into the prepared muffin cups, filling them about two-thirds to three-quarters full. If desired, sprinkle about 1/4 teaspoon of the cinnamon-sugar mixture over each muffin.
- Bake the muffins for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool in the pan for about 5 minutes, then turn out onto a rack to cool completely.
To freeze the muffins, place them on a flat tray or baking pan and put them in the freezer for about 1 hour, or until solid. Transfer them to freezer bags, removing as much air as possible from the bags. Label them with the name and date and freeze them for up to 3 months.
To reheat, wrap muffins in foil and bake in a preheated 325 F (165 C/Gas 3) for about 10 to 12 minutes, or until warm.
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|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||2 g|