There's just something about cooler weather that screams MUFFINS! Well maybe not that loud, but it at least says muffins!!!!
We had quite a storm around here yesterday morning, and with it came some much anticipated lower temperatures. In my mind cool weekend mornings just beg for slow beginnings, a quiet breakfast on the back porch, and hot muffins. And nothing says fall like tart cranberries with some bright orange citrus flavor thrown in for good measure.
These muffins are perfect for weekends, holidays, or any time you want something comforting and homemade. Share them with your family, or with next week's Thanksgiving guests. Make an extra batch, let them cool completely, then freeze for up to two weeks. Pull them out and reheat for a breakfast on the run or an afternoon snack.
See you all sooner than later.
Cranberry Orange Muffins
8 T. (I stick) butter
1 cup sugar
½ tsp. salt
2 large eggs
2 tsp. baking powder
2 cups flour
½ c. (4 oz.) milk
1 tsp. vanilla
2 ½ c. fresh cranberries
Coarse sugar for sprinkling
2-3 T. finely grated orange peel
Preheat oven to 375. Lightly spray 12 cup muffin pan with cooking spray.
In the bowl of an electric mixer cream together the butter, sugar, and salt until light in color. Add the eggs one at a time beating well after each addition. Add the baking powder, then add the flour alternately with the milk, beating well after each addition. With a wooden spoon stir in the vanilla, the cranberries and the orange peel.
Fill 12 muffin cups evenly with the batter and sprinkle coarse sugar over the top of each.
Bake for 25-29 minutes.
Let cool just a few minutes and then carefully run a knife around the sides of each muffin and turn the muffin sideways in the muffin pan. This keeps steam from forming a tough crust and it keeps the muffins from sticking to the pan.