When I was in college, I was a barista at a couple different coffeehouses. I was just surrounded by muffins of all kinds. I almost always ate a bagel for breakfast, but every once in awhile I really wanted a muffin. It was at this time that I discovered the wonderful flavor combination of orange and cranberry.
That was the inspiration for these muffins. When I was trying to think of a good way to repurpose the cranberry sauce from Thanksgiving leftovers, it hit me that they would be great in a muffin! So went to work creating this recipe.
These turned out really yummy. My hubby says they could use a bit more orange flavor, but they were also good as-is. If you also want more orange, I would suggest adding more zest and juice and a little less of the cranberry sauce. You will probably have to compensate for the extra liquid with a bit more flour though.
Orange Cranberry Muffins (makes a dozen muffins)
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup orange juice
Zest from one orange
1/4 cup melted butter or vegetable oil
Leftover cranberry sauce
In a bowl, whisk together the flour, sugar, baking powder, and salt.
Create a little well, and add your eggs, milk, juice, butter, and zest. Mix well.
The batter should be thicker than a cake batter, but not cookie dough.
Scoop in some leftover cranberry sauce. And fold it into the batter.
Finally, fill a sprayed or lined muffin tin with the batter. I’m a big fan of using the ice cream scoop to fill the cups. It’s usually the perfect amount.
Bake at 375 degrees 15-20 minutes.
Let the muffins cook a bit and drizzle with a glaze made from 1 cup powdered sugar and enough orange juice to make it the texture you want (some people like thicker or thinner glazes).
Serve and enjoy!!!