Cranberry Clementine Muffins

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!

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Cranberry Clementine Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

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

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Ingredients

• 2 ¾ c. flour
• 2 ½ teaspoon baking powder
• 1 teaspoon salt
• 1 ¼ c. sugar
• 2 eggs
• 4 Tablespoons butter, softened
• ¼ c. vegetable oil
• 1 c. milk
• 2 teaspoon vanilla
• 2 clementines, zested and juiced
• 1 ½ c. fresh cranberries
• ¼ c. sugar

Instructions

1. Preheat the oven to 425 degrees. Line a muffin pan with 12 paper liners.
2. In a large bowl whisk together the flour, baking powder, and salt. Set aside.
3. In a medium bowl whisk together the sugar and eggs until thick. Slowly whisk in the butter and oil until combined.
4. Add in the milk and stir until combined.
5. Stir in the vanilla, clementine zest, and clementine juice. Mix well.
6. Pour the dry ingredients into the wet ingredients and mix until just combined.
7. Fold in the cranberries.
8. Fill the muffins cups full of batter. Press 2 or 3 fresh cranberries into the top of each muffin then sprinkle with sugar.
9. 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