Each week, opening my weekly organic produce box is like Christmas. I bound up the three flights of stairs to my kitchen taking the steps two by two in order to flip open the box flaps and peer inside. Right on top of the goodies this week was a box of bright red, beautiful cranberries! Because it seems a bit early for cranberry relish and because I can’t STOP BAKING, I made my first ever Cranberry Orange Muffins. They were the best hot out of the oven with oozy, fragrant, tart cranberry pockets.
The delight of these fresh muffins repaired a broken bridge between cranberries and me. Have you walked past The Body Shop in the fall? A few years ago, they introduced a cranberry scent and had it heating in essential oils, burning in candles and perfuming lotions. It was so all encompassing it was completely offensive to my olfactory sensibilities. I hate to say that I actually become prejudice towards poor old fresh cranberries for awhile due to this sniff trauma.
Thank you organic produce box for reminding me why fresh cranberries are so special! I still have half a box of cranberries left. Anyone else have yummy cranberry recipe ideas?
Cranberry Orange Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
3 teaspoons grated orange zest
1 cup buttermilk
1 1/2 cup fresh cranberries
Preheat oven to 375. Grease muffin cups or line with paper liners. Combine flour, baking powder, baking soda and salt in a medium mixing bowl. Whisk together cooled melted butter, sugar, eggs, vanilla, orange and buttermilk in a separate mixing bowl. With a wooden spoon, stir in the flour mixture until just combined. Fold in cranberries. Fill each muffin cup about three-quarters full. Bake until golden and a toothpick comes out clean (20-24 minutes). Let the pan sit for 5 minutes and then turn onto a wire rack to cool.
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November 5th, 2007 at 9:49 pm
I love the combination of cranberry and orange — I always put orange zest in my cranberry sauce and chutneys. Why stop baking? I’d be glad to help with leftovers!
November 6th, 2007 at 3:35 am
I saw some cranberries at the whole foods shop last Saturday and was tempted to pick one punnet up, but had no idea what to do with it. Cranberry orange muffins sound like a delicious solution though!
November 6th, 2007 at 11:21 am
I have a great recipe for acorn squash with cranberries – let me know if you want it!
November 7th, 2007 at 10:08 am
Please mail some of these to APT in Portland NOW!!!
I will take 6 please.
November 7th, 2007 at 4:09 pm
there is nothing wrong with all that baking, mama. xx
November 7th, 2007 at 8:28 pm
These look wonderful. I love cranberry-orange muffins above all other muffins.
November 8th, 2007 at 11:46 am
Cranberry-Orange Muffins, yum! These seem like the perfect November treat. I’m off to the kitchen to make some right now! (Wonder if you could do something similar with pomegranate? Perhaps a pomegranate spread for Orange Muffins? Oh, oh, my creative baking juices are flowing. I better get to work!)
January 3rd, 2008 at 5:05 pm
I was looking for a cranberry muffin recipe with some zing .. this looks like the one. Will try and keep you posted, the critics will be myself and the senior boys basketball team – will be making many :)
January 4th, 2008 at 7:22 pm
Delfina – can’t wait to hear what that group of critics thinks – probably an honest and tough crowd!
November 21st, 2008 at 11:27 pm
In directions it says baking soda? In ingredients it says nothing about baking soda. I did 1 tsp; they’re baking right now, so I guess we’ll see what happens. And, I made 18 muffins. Is that about right?
Anything with fresh cranberries is such a treat! I love fresh so much more than dried, and most recipes ask for dried. Anyone have a recipe for cranberry cookies? Maybe with some nuts?
Happy baking!
November 22nd, 2008 at 11:03 am
Okay, the muffins are delicious. I used half whole wheat flour and half regular, just to feel better about it, and they’re moist and yummy!
December 8th, 2008 at 9:24 am
Cranberries freeze very well … so if stuck with half a tub, freeze them until you come up with a good idea. Freeze on a flat tray to stop them sticking together then transfer to an airtight bag, will keep a year without too much loss of flavour.
December 16th, 2008 at 11:00 am
These look yummy! I have a recipe for a pumpkin cranberry bread that is moist and delicious if you would like the recipe, please let me know! I would be happy to share it.
February 14th, 2009 at 3:53 pm
Wow, an organic box in Chicago? My boyfriend moved out here a few months ago, and though I’m leaving in a few days for about 4 months, I’ll be back for the summer and would love to know where you’re getting your stuff from!
Just found your stuff, and enjoying perusing the archives!
February 15th, 2010 at 7:09 pm
“I can’t stop baking….!” This is definitely something I’ve uttered a time or two, or three. Much love to the bakers. <3
August 28th, 2010 at 9:01 am
[...] (adapted from Whipped’s Cranberry Orange Muffins) [...]
December 6th, 2010 at 9:50 pm
These are super yummy!
This is the first time I have looked at your blog but I will be back for more!
December 5th, 2011 at 12:41 pm
Can you use white whole wheat flour in these?
December 28th, 2011 at 1:58 am
Precast Detailing…
[...]Best Cranberry Orange Muffin Recipe :: Whipped[...]…
January 10th, 2012 at 2:43 am
Does Baking Soda Whiten Teeth…
[...]Best Cranberry Orange Muffin Recipe :: Whipped[...]…
February 13th, 2012 at 10:18 pm
I love cranberries! And this recipe is so good.
OK, I’ll admit- I used craisins. I realized I have almost a kg of them- I guess the kids stopped eating them, and I kept buying them. But they worked just fine. I could have soaked them beforehand, I suppose, but I just tossed them in. With some white chocolate chips.
I halved the recipe and it made 22 mini muffins, perfect. So good. Probably could have made 24, some where kind of big.
I am thinking it would also make a nice slice, maybe with some lemony icing for a treat.
February 17th, 2013 at 1:47 pm
I just made these and they are delicious. I did make a slight change in the recipe… I cut up a navel orange and put it and 1/2 cup milk in the blender and then once blended added milk to make it 1 cup. This replaced the orange rind and the buttermilk. Other than that change I folled the recipe and it turned out amazing. Thank you for this.
May 3rd, 2013 at 1:29 am
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