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.
Partridgeberries are what we call them here in Newfoundland but they also known as lingonberries in other northern climes. Small cranberries or chopped large cranberries are very good in this recipe too.
I know that many people would be able to find cranberries and not Partridgeberries, so I changed the name to make it easier to search for folks outside Newfoundland.
They are very low growing berries that have the same sharp, tart flavour 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.
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- 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
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In a large bowl sift together the flour, sugar baking powder and salt.
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In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
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Add the mixture to the dry ingredients and fold in well.
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During the last few turns of folding add the berries.
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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.
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Spoon batter into greased or paper lined muffin tins
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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.
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Cool on a wire rack.
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Sift together the icing sugar and cinnamon.
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Add enough milk to bring the glaze to a thick but pourable consistency.
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Drizzle over baked cooled muffins. They can still be a little warm if you prefer.
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Robin Grabowski
Tuesday 29th of January 2019
Could I use craisins (dried cranberries) in this recipe?
Barry C. Parsons
Wednesday 30th of January 2019
Sure!
Betty
Thursday 7th of September 2017
I've made those muffins and they are delicious. Can you freeze those muffins?
Barry C. Parsons
Saturday 9th of September 2017
I freeze most muffins.
Angela
Sunday 14th of December 2014
Hi Barry,
I'm wondering how would you adjust the cooking time and temperature to make a loaf?
Barry C. Parsons
Wednesday 24th of December 2014
Just use a toothpick test as your guide. It depends on the size of your pans. Test them starting at 40 minutes as a guide. They could take an hour or so in reality.
Jennifer
Saturday 18th of October 2014
I made these today and they are delicious! I am always looking for new muffin recipes for my kids lunches and these are a great hit. We all love them! I will definitely be making these often. Thank you!
Barry C. Parsons
Monday 27th of October 2014
Awesome. Glad you enjoyed them.