This is an adaptation of our Cranberry Nut Orange Muffin Recipe. We chose this recipe to adapt because it’s absolutely loaded with nuts and cranberries. If this will hold together, any recipe will. It worked perfectly.
To make the adaptation, we simply lowered the baking temperature to 375 degrees and baked the muffin tops for 15 minutes.
This is a scrumptious muffin. It is even better as muffin tops.
1 1/4 cups all-purpose flour
3/4 cup rye flour, all-purpose flour, or whole wheat flour
3 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon grated orange peel
4 tablespoons cold butter
1/2 cup orange juice
1/2 cup buttermilk
1 teaspoon vanilla
2 large eggs
1 cup dried cranberries
1/2 cup walnut pieces
Preheat the oven to 375 degrees. Grease a muffin tops pan.
1. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, and cinnamon. Stir in the grated orange peel.
2. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform.
3. In another bowl, stir together the orange juice, buttermilk, vanilla extract, and eggs. Form a well in the dry ingredients and pour in the liquid mixture. Add the cranberries and nuts. Stir to combine. (Do not over-stir. Some lumps are acceptable.)
4. Spoon the batter into muffin tops tin. Place the muffin tops in the oven and bake for 15 to 16 minutes or until the tops are lightly browned. Remove the pan to a rack to cool. After a few minutes, remove the muffin tops from the tin to completely cool on a baking rack.
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