Breakfast Recipe: Cranberry Muffins with 7-Minute Marmalade

Breakfast Recipe: Cranberry Muffins with 7-Minute Marmalade

Rebekah Peppler
Feb 8, 2011

Send your valentine off with a sweet start to the day with these cranberry-orange muffins.

One of my favorite ways to show love, whether to friends, family or a special someone is through the kitchen. Whether it's a special dinner in, a favorite cookie - still warm out of the oven - or these muffins surreptitiously tucked into a work bag, ensuring a sweet surprise in the morning, it's the edible gifts that wins hearts - and stomachs.

Studded with cranberries and fragrant with orange, these muffins are the perfect way to start the sweetest day of the year. The 7-Minute

Marmalade comes together in a flash, adding an extra dose of tart cranberry flavor while the orange sugar sprinkled on top adds the perfect touch of crunch. A fantastic, sweet surprise for whomever you're showering with love this year.

For Cranberry-Orange Muffins

Makes 18 muffins

  • 1 3/4 cups

    all-purpose flour

  • 3/4 cup

    whole wheat flour

  • 2 tablespoons

    wheat flour

  • 2 tablespoons

    baking powder

  • 1/2 teaspoon

    baking soda

  • 1 teaspoon

    kosher salt

  • 1 cup

    granulated sugar

  • 2

    large eggs

  • 1 stick

    unsalted butter, melted and cooled slightly

  • 3/4 cup

    plain whole-milk

  • 2 1/2 tablespoons

    freshly-squeezed orange juice

  • 1 1/2 teaspoons

    vanilla extract

  • 2 cups

    fresh (or frozen) cranberries

  • zest of 1 orange

  • For Orange Sugar Topping:
  • zest of 1/2 orange

  • 1/4 cup

    turbinado sugar

  • For 7 Minute Marmalade:
  • 1 cup

    fresh (or frozen) cranberries

  • 1 tablespoon

    granulated sugar

  • 1 tablespoon

    freshly squeezed orange juice

Preheat the oven to 400 degrees F. Line 18 standard muffin cups with liners.

To make the marmalade, bring 1 cup fresh cranberries, 2 tablespoons sugar and 1 tablespoon orange juice to simmer in small saucepan over medium heat. Cook, stirring and mashing the berries with a wooden spoon frequently. Cook about 7 minutes until the berries have broken down and mixture is thickened. Transfer to a small bowl and cool.

To make the muffins, whisk together flours, baking powder, baking soda and salt together in large bowl. In a seperate bowl, whisk granulated sugar and eggs together until thick. Slowly whisk in melted butter, milk, orange zest, orange juice and vanilla until combined. Using rubber spatula, fold the egg mixture and 2 cups fresh cranberries into the flour mixture until just moistened. Do not overmix, batter will be lumpy with few spots of dry flour.

Divide batter equally among prepared muffin cups. Sprinkle orange sugar topping evenly over muffins.

Bake until muffin tops are golden and just firm, 16 to 18 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool. Serve warm or at room temperature.

Related: Majestic Muffins: 6 Recipes for an Extra Special Brunch!

(Images: Rebekah Peppler)

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