This is my new favorite cranberry muffin recipe!
I’ve been fighting this fall-loving feeling for the last few weeks. Unfortunately, the beginning of fall doesn’t only make me think of apple pie and beautiful falling leaves. It also makes me think of things like: the Polar Vortex of 2013 [shudders], raking those beautiful leaves, salt-encrusted cars, expensive heating bills, and racing around town looking for last minute Christmas gifts.
Don’t I sound like such a grinch?
After one bite of these tangerine-soaked cranberry muffins…the grinch is dead.
You’ve won, REO Speedwagon. I can’t fight this feeling anymore.
I must have you NOW, fall recipes.
Because with all the downsides to colder weather, there are upsides, too:
- Fat clothes. We secretly love those big sweaters and down coats that cover EVERYTHING.
- Pumpkin spices
- ParTAYS – free food, free drinks, lampshades on your coworkers’ heads – what’s not to love?
- Excuses to eat many, many things
- Hot chocolate
- Twinkling lights on every street
- Crackling fires
After January 1st, I can’t help you. It’s every man for himself as we all hunker down and pray for spring. But for now, LET’S EAT and be thankful.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- Zest of 1 tangerine (about 1 tablespoon)
- 1 teaspoon fresh squeezed tangerine juice
- 1 cup buttermilk, room temperature
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 2 1/2 cups fresh or frozen cranberries (if using frozen do not thaw)
- A few tablespoons of Turbinado sugar (sugar in the raw) or some other coarse sugar for sprinkling (optional – this will give the top a nice crunch)
- 1 cup powdered sugar
- 3 tablespoons fresh squeezed tangerine juice
- 1–2 tablespoons milk (optional – see instructions)
- Preheat oven to 425°F. Spray muffin pan with non-stick baking spray and set aside.
- In a large bowl, combine flour, baking powder, salt, cinnamon, allspice, and cardamom. Whisk together and set aside.
- In a medium bowl, lightly whisk the eggs. Add granulated sugar and dark brown sugar and stir to combine. Next, whisk in buttermilk, oil, vanilla, tangerine zest, and 1 teaspoon of tangerine juice.
- With a large spoon, slowly fold in wet ingredients into the dry ingredients. Be careful not to over-mix! Just slowly stir until barely combined (you will still see some flour lumps).
- Gently fold in cranberries. Batter will be lumpy.
- Spoon batter into muffin pans. Sprinkle muffin tops with course sugar.
- Bake at 425°F for 5 minutes. Without taking the muffins out of the oven, reduce heat to 375° and bake for additional 22-23 minutes or until an inserted toothpick comes out clean.
- Cool muffins in pan for 10 minutes before removing them. Cool completely before adding glaze.
- To make glaze: combine powdered sugar and 3 tablespoons tangerine juice with a whisk. (If you want to thin it out, add a little milk. To thicken it up, add more powdered sugar. Note: if you’d like a tartness to your muffins, don’t add any milk to the glaze. Adding the milk dilutes the tangerine flavor and makes it more sweet than tart, which is yummy, too, but good to note.) Drizzle glaze over muffins and serve.
Makes 1 dozen muffins.
More great recipes at www.thekitchensnob.com