I’m obsessed with muffins right now. But I’m also incredibly
busy lazy right now so instead of making my own muffins, I’ve been hitting the Starbucks drive-thru (because getting out of the car is too much work) and getting a 500 calorie monster pumpkin muffin whenever the craving strikes. I think I’ve put on 5 pounds of muffin in the last few weeks.
Well the past few days I’ve had the urge to bake! everything! all! day! My oven has been on nonstop and my kids are eating everything faster than I can get it baked.
I made these on Sunday and threatened everyone in the house because THESE WERE FOR MONDAY’S BREAKFAST and no one was allowed to eat any. And then I ate 3 for dinner and I couldn’t really get mad at anyone else.
I think 5 muffins made it to breakfast.
They are so good, so soft, and they didn’t require me to make the 10 foot frigid walk to my car to hit Starbucks.
from Food Network
- Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Sift the flour, baking powder, and salt into a mixing bowl and set aside.
- In a standing mixer fitted with the paddle attachment, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin.
- Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack.
- Repeat with remaining batter.