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Usually during the holidays I make a lot of baked goods that have an orange cranberry flavor to them. I use a lot of fresh cranberries and some dried ones as well. I buy a few oranges and then zest them or use the juice. It’s such a fun and bright holiday flavor combination that never disappoints.
Recently we’ve been buying clementines like crazy. They’ve either been on sale or we’ve heard how good they were. I really like them because they are great for a snack as a run between classes at school. They are the perfect amount of food to keep me going before lunch.
Last week I was dying to make some muffins. I just bought a bag of fresh cranberries and wanted to make Cranberry Orange Muffins. However, I didn’t have any oranges. Since I had quite a few clementines I decided to use them instead and make Cranberry Clementine Muffins. I used both the zest and the juice of the clementines.
I’m not going to lie, these muffins are pretty. They are also really good. I made a batch last weekend and then another batch this week for my annual holiday party. They are that festive and that good. The clementines add a bright and sweet citrus flavor while the cranberries add color and a tartness to the muffin. It’s a great combination perfect for the holidays.
I’m thinking I might make these on Christmas Eve so we can enjoy them as an easy breakfast Christmas morning. They are also good as a snack or for dessert!
- 2 3/4 c. flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 c. sugar
- 2 eggs
- 4 Tablespoons butter, softened
- 1/4 c. vegetable oil
- 1 c. milk
- 2 teaspoon vanilla
- 2 clementines, zested and juiced
- 1 1/2 c. fresh cranberries
- 1/4 c. sugar
- Preheat the oven to 425 degrees. Line a muffin pan with 12 paper liners.
- In a large bowl whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl whisk together the sugar and eggs until thick. Slowly whisk in the butter and oil until combined.
- Add in the milk and stir until combined.
- Stir in the vanilla, clementine zest, and clementine juice. Mix well.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the cranberries.
- Fill the muffins cups full of batter. Press 2 or 3 fresh cranberries into the top of each muffin then sprinkle with sugar.
- Bake for 16-18 minutes or until they are browned. Remove from oven and cool on a wire rack.
Recipe adapted fromEat Cake for Dinner