cranberry orange muffins . . . simple bakery style muffins

Can you believe it's December?!

I took off a few days from blogging to recoup from a busy, busy Thanksgiving week.

Our 5 and 6-year-old were out of school all week, so that made for a busier house with entertaining them and working on Thanksgiving Dinner preparations.  

By the time Friday arrived, all I could do was dream of enjoying a hot vanilla brulee and relaxing on the couch.   

And so I did! I enjoyed a quiet, relaxed morning . . .  and watched lots of holiday cooking shows, which got me excited for Christmas . . . and all the amazing baking (and giving) that happens through December! 

I don't know about you, but I host more casual and formal gatherings during the holiday season than any other time of year . . . and my favorite time of day to host is late morning for brunch. 

I like to include an assortment of muffins and scones to my menu for those looking for something a little sweet to add to their plate . . . 

                and this amazing recipe from Cook's Illustrated is my 'go to' . . . and yields tender and moist bakery style muffins.

The pops of bright pinkish-red cranberries and specks of orange zest pair up with a sweet, crunchy raw sugar top . . . making this a delicious holiday-inspired muffin!

I hope you and your family and friends enjoy them as much as we do!

Happy holiday baking!

cranberry orange muffins

.     .     .     .     .     .

3 cups (15 ounces) all purpose flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 Tablespoons unsalted butter, softened

1 3/4 cups, PLUS 3 Tablespoons sugar

2 large eggs

1 1/2 cups plain low fat yogurt

Zest of 1 large orange

2 cups fresh cranberries, chopped

2 Tablespoon confectioners' sugar

raw sugar

.     .     .     .     .     .

Preparation
Adjust oven rack to lower middle position and heave oven to 375 degrees F.

Spray (or use liners) 12-cup muffin tin with vegetable oil spray.

Mix flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Coarsely chop cranberries and toss with 2 Tablespoon confectioners' sugar. Set aside.

Using a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 2 additions, alternating with 3 additions of yogurt, scraping down bowl as needed.

Fold in orange zest and chopped cranberries.

Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. using a teaspoon, generously sprinkle raw sugar on top of muffin batter.

Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking.

Remove muffins from the time and set on a wire rack. Let cool for 5 minutes. Serve.

* I prefer baking muffins in LARGE muffin tins to give them that home-made, luscious home-baked appearance.

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