Breakfast Recipe: Cranberry Muffins with 7-Minute Marmalade

Rebekah Peppler
Rebekah Peppler
Rebekah is a Brooklyn- & Paris-based writer and food stylist. Her clients include The New York Times, Saveur, Real Simple, Rachael Ray, Epicurious, and the Food Network. Her book, Honey was released in April 2014.
updated May 2, 2019
Valentine's Day
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Credit: Apartment Therapy

Makes18 muffins

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(Image credit: Apartment Therapy)

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

(Image credit: Apartment Therapy)

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.

(Image credit: Apartment Therapy)
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For Cranberry-Orange Muffins

Makes 18 muffins

Nutritional Info

Ingredients

  • 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

Instructions

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

  2. 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.

  3. 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.

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

  5. 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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baked goods
Bread
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