Orange Cranberry Muffins

Happy Wednesday! Welcome to our third day of Spring Week! All this week, I am celebrating Spring with a few friends, Gina, Kellie, Shelley and Charlotte, each day will be filled with Spring ideas! We kicked off the week with adorable little Lemon Chick Peeper Cookies! Gina shared her Spring Mantel, and today Shelley is sharing a Simple Easter Countdown.

One of the flavors that I love most, especially during Spring is orange, and when you pair it with cranberries…it’s a win-win! These Orange Cranberry Muffins are a perfect Spring treat!

Not only are these Orange Cranberry Muffins perfect for Spring, they also go great with your Easter Brunch. Doug and I whipped up an Easter Brunch to share over on Pocket Change Gourmet.

Sure to please your family, the Easter Brunch is complete with Amish Breakfast Casserole, Fruit Salad, Sunrise Punch and the Orange Cranberry Muffins! YUM!

The original recipe for the Orange Cranberry Muffins came from Joy in my Kitchen, I changed the recipe a bit, and added the orange glaze to the top to make them a little more special for Easter Brunch.

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Orange Cranberry Muffins Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A delicious muffin to enjoy for breakfast or even a snack. Recipe from HoosierHomemade.com
Adapted from Joy in my Kitchen

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Ingredients

Muffins

• 1/3 cup brown sugar
• 1/2 cup orange juice
• 1 teaspoon orange zest
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup applesauce
• 1 1/3 cups flour {I used all-purpose, you can use wheat, white or a combo}
• 2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 cup cranberries, fresh or frozen, chopped

Glaze

• 1/4 cup powdered sugar
• 1-2 teaspoons orange juice

Instructions

1. Preheat oven to 350 degrees
2. Combine dry ingredients and set aside
3. In a large bowl, combine brown sugar, orange juice, zest, egg, vanilla and applesauce
4. Combine dry and wet ingredients until well incorporated
5. Fold in chopped cranberries
6. Spray a muffin tin with non-stick cooking spray {or add paper liners}
7. Divide batter into muffin tin {I got 9 muffins, using about 6 tablespoons of batter}
8. Bake for 12-15 minutes or until a toothpick inserted comes out clean

Glaze

1. Combine powdered sugar and orange juice {add a little juice at a time until you get the consistency you want}
2. Spoon over semi-cooled muffins, sprinkle with orange zest if you like

Notes

Liz says...
These muffins are delicious! I LOVE the orange and cranberry flavors, they remind me of my Mom's Cranberry Bread.

Be sure to “hop” on over to Pocket Change Gourmet for the other Easter Brunch Recipes!

Join us for Spring Week!

• Monday – Lemon Chick Peepers at Hoosier Homemade
• Tuesday – Spring Mantel at The Shabby Creek Cottage
• Wednesday – Simple Easter Countdown at How Does She
• Thursday – Tablescape & Craft at Nest of Posies
• Friday – FREE Spring Printable from The Paper Cupcake and Spring Linky Party at 8 a.m. CST

Join us in the Coffee Talk Community…we are chatting about Spring Recipes!