Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Bakery-Style Cranberry-Orange Muffins
Wake up to the inviting aroma of just-baked muffins, right from your oven Every bite is filled with the fresh flavor of cranberries and a hint of sweet oranges
These homemade, bakery-style muffins are a sure way of perking up your morning.
Bursting with fresh cranberries and juicy oranges. Soft and delicious. Fruity and sweet.
I really love the flavor combination of oranges and cranberries. The sweet and tangy complementing and enhancing each other. So good by themselves. And yet, so much better together.
Who wouldn’t want to wake up to one of these muffins, every single day?!?
Once you try them once, that’s exactly what you’ll want to do.
These muffins are sooooo easy to make. All you need are the usual ingredients (flour, sugar, eggs, baking powder …), half bag of fresh or frozen cranberries and one orange. A whisker and a bowl. A muffin tin and parchment paper, to make the paper cups.
One last note that might persuade you to try these…Did you know that cranberries are super healthy? YES! They are packed with tons of nutrients and anti-oxidants, and are very low in calories. Ha! Maybe now you won’t feel guilty about eating one of these everyday 🙂
- YIELD
- 12 muffins
INGREDIENTS:
-
- 2 cups (300 gr) of all-purpose flour
- 1/2 cup (100 gr) of white sugar
- 1/4 cup (50 gr) of brown sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 4 tablespoons (half stick, 55 gr) of unsalted butter, melted
- 2 eggs
- 1/2 cup (150 m) of milk
- 1 orange, zest and juice (about half cup)
- 1 teaspoon of vanilla extract
- 1.5 cups (150 gr) of cranberries
- 1 tablespoon of pure cane, raw sugar, for decoration
PREPARATION
TIME: 50 MINUTES (20 MINUTES, PLUS 30 MINUTES BAKING)
1. Preheat the oven to 425º F (215º C). Melt the butter cut in pieces in the microwave, for about 20 to 30 seconds.
2. In a large bowl whisk together flour, white sugar, brown sugar, baking powder and salt.
Mix in the orange zest.
Add the orange juice (make sure to remove any seeds), melted butter, eggs, milk, and vanilla extract.
Whisk together until combined.
Add the cranberries and fold (mix gently with a spoon).
Spoon the mixture into the muffin pan lined with paper liners… I like to use my ice-cream scooper for this step!
Add a couple of cranberries on top and sprinkle with crystallized sugar.
Bake for 10 minutes at 425º F (215º C). Lower the temperature to 375º F (190º C) and bake for an additional 15 to 20 minutes, or until lightly golden on top.
Check with a toothpick. If inserted in the middle should come out clean.
Bakery-Style Cranberry-Orange Muffins
Wake up to the inviting aroma of just-baked muffins, right from your oven Every bite is filled with the fresh flavor of cranberries and a hint of sweet oranges
Servings:
12
Prep Time
Cook Time
Resting Time
Total Time
Ingredients
2 cups (300 gr) of all-purpose flour
1/2 cup (100 gr) of white sugar
1/4 cup (50 gr) of brown sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
4 tablespoons (half stick, 55 gr) of unsalted butter, melted
2 eggs
1/2 cup (150 m) of milk
1 orange, zest and juice (about half cup)
1 teaspoon of vanilla extract
1.5 cups (150 gr) of cranberries
1 tablespoon of pure cane, raw sugar, for decoration
Instructions
TIME: 50 MINUTES (20 MINUTES, PLUS 30 MINUTES BAKING)
1. Preheat the oven to 425º F (215º C). Melt the butter cut in pieces in the microwave, for about 20 to 30 seconds.
2. In a large bowl whisk together flour, white sugar, brown sugar, baking powder and salt.
Mix in the orange zest.
Add the orange juice (make sure to remove any seeds), melted butter, eggs, milk, and vanilla extract.
Whisk together until combined.
Add the cranberries and fold (mix gently with a spoon).
Spoon the mixture into the muffin pan lined with paper liners… I like to use my ice-cream scooper for this step!
Add a couple of cranberries on top and sprinkle with crystallized sugar.
Bake for 10 minutes at 425º F (215º C). Lower the temperature to 375º F (190º C) and bake for an additional 15 to 20 minutes, or until lightly golden on top.
Check with a toothpick. If inserted in the middle should come out clean.
