Thursday, February 9, 2012

Cranberry Walnut Orange Muffins

Here is yet another great recipe from Cook's Illustrated. Orange and cranberry flavors are natural partners, while the walnuts are outstanding little gems within the muffin. They were light and flavorful and smelled wonderful as they baked.

Remember, if you’re short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.

Cranberry-Walnut-Orange Muffins
makes 12 | adapted from Cook's Illustrated, Jan/97

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
10 tablespoons unsalted butter , softened
1 cup granulated sugar , less 1 tablespoon
1 teaspoon grated orange zest
2 large eggs
1 1/2 cups plain yogurt
1 1/2 cups chopped cranberries , fresh or frozen
3/4 cup chopped walnuts

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add orange zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold cranberries and walnuts into finished batter.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.


eatme_delicious said...

Oo I love that tip about melting the butter and mixing with the eggs. I often prefer to make oil based muffins because I don't have to wait for butter to soften.

Cindy said...

I have cranberries in the freezer and a big container of plain yogurt. I will make these today!
They do look delicious.

Cindy said...

Tia, I made these for brunch today. You're right, they were amazing. I topped them with some orange frosting because everything is better frosted. thanks for sharing a great recipe. I'll blog about it soon.