Cranberry Clementine Muffins

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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!

Cranberry Clementine Muffins

A sweet and tart combination of clementines and cranberries make these a delicious holiday muffin.

5 from 11 votes

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Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 12 muffins

Author: Hezzi-D

Ingredients

• 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

Instructions

• 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.

Notes

Recipe adapted fromEat Cake for Dinner