Cranberry Orange Muffins

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.

Cranberry Orange Muffins

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.

Shown with optional cinnamon glaze.

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Partridgeberry Orange Muffins

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze

Course: Breakfast/Brunch

Servings: 12 -15 muffins

Author: Barry C. Parsons

Ingredients

For the Muffins

• 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

For the Cinnamon Glaze

• 1 cup icing sugar
• 1 tsp ground cinnamon
• 1-2 tbsp milk

Instructions

To make the muffins

1. In a large bowl sift together the flour, sugar baking powder and salt.
2. In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
3. Add the mixture to the dry ingredients and fold in well.
4. During the last few turns of folding add the berries.
5. 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.
6. Spoon batter into greased or paper lined muffin tins
7. 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.
8. Cool on a wire rack.

For the Cinnamon Glaze

1. Sift together the icing sugar and cinnamon.
2. Add enough milk to bring the glaze to a thick but pourable consistency.
3. Drizzle over baked cooled muffins. They can still be a little warm if you prefer.

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