Cranberry Orange Muffins – Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze.
Partridgeberry or Cranberry Orange Muffins – Partridgeberries are what we call them here in Newfoundland but they also known as lingonberries in other northern climes. They are very low growing berries that have the same sharp, tart flavor as cranberries , just more intensely so. Like cranberries, they pair very well with orange and I’ve added a sweet cinnamon glaze to make them just a little extra special. They are sure to be appreciated by your coworkers during your coffee break or as a tasty addition to your weekend brunch.
- 2 ½ cups flour
- ¾ cup white sugar
- 4 teaspoons baking powder
- ½ tsp salt1/3 cup vegetable oil
- Zest of one large orange or 2 small
- 1/3 cup sour cream
- 1 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 2 cups fresh or frozen partridgeberries or small cranberries
- 1 cup icing sugar
- 1 tsp ground cinnamon
- 1-2 tbsp milk
In a large bowl sift together the flour, sugar baking powder and salt.
In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
Add the mixture to the dry ingredients and fold in well.
During the last few turns of folding add the berries.
Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
Spoon batter into greased or paper lined muffin tins
Bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
Cool on a wire rack.
Sift together the icing sugar and cinnamon.
Add enough milk to bring the glaze to a thick but pourable consistency.
Drizzle over baked cooled muffins. They can still be a little warm if you prefer.