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Cranberry Muffins with Cranberry Jam & Orange Sugar

Servings 12 muffins

Ingredients
  

Orange Sugar Topping

  • 1/3 cup sugar
  • zest from one navel orange

Cranberry Jam

  • 1 cup fresh cranberries if they are frozen, thaw before using
  • 2 teaspoons sugar

Cranberry Muffins

  • 1 cup sugar
  • 2 & 1/2 cups all purpose flour
  • 2 & 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons butter melted & slightly cooled
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup dried cranberries

Instructions
 

For the Orange Sugar:

  • Stir the sugar and the orange zest together in a small bowl. Set aside.

For the Cranberry Jam:

  • In a small saucepan, heat the 1 cup of fresh cranberries and 2 teaspoons of sugar, smashing the berries with the back of a spoon or muddler. Simmer for about 5 minutes or until you have 1/4 cup of thick jam. Remove from heat and set aside to cool.

For the Cranberry Muffins:

  • Preheat the oven to 425 degrees and place a rack on the upper center position.
  • Spray a muffin tin with Pam 99% Less Residue Non-stick spray for Baking.
  • In a small bowl, combine the flour, baking powder, and salt together. Set aside.
  • In a the bowl of your stand mixer, using the whisk attachment, whisk the eggs and sugar together until thick and creamy looking, about a minute. Slowly pour in the melted butter and the oil, while continuing to whisk. Add the buttermilk and vanilla and whisk until combined.
  • Remove the bowl from your stand mixer & add the dry ingredients & dried cranberries to the egg mixture. Gently fold the ingredients to combine; being sure not to over mix - the batter will still be lumpy.
  • Completely fill all twelve spots of the muffin tin.
  • Using a small spoon, push a teaspoon of the jam into the center of each muffin. Stir the muffins with a toothpick or knife in two or three figure eights to create a swirl of jam inside the muffins.
  • Sprinkle the top of each muffin with the orange sugar; about 1/2 tablespoon or so per muffin, until you use it all up.
  • Bake the muffins for about 15 - 18 minutes, rotating the pan half way through. Let them cool in the tin for five minutes, and then turn them out of the pan and cool on a rack.
  • Can be served warm or room temperature.

Notes

RECIPE INSPIRED BY: Karen's Kitchen Stories