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Martha Stewart-Inspired Cranberry Muffins

Close-up of Martha Stewart-Inspired Cranberry Muffins showing its texture
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These Martha Stewart-inspired cranberry muffins are tender, buttery, and studded with tart fresh cranberries and a hint of orange zest. A light sprinkle of coarse sugar on top gives a crisp, bakery-style finish. They are an easy, reliable bake for holiday mornings and everyday breakfasts.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated orange zest (from 1 medium orange)
  • 1 1/2 cups (150g) fresh cranberries, picked over and coarsely chopped
  • 2 large eggs, at room temperature
  • 3/4 cup (180ml) whole milk, at room temperature
  • 1/4 cup (60ml) fresh orange juice
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sanding sugar, for topping

Instructions

  1. Heat the oven to 375°F (190°C). Line a 12-cup standard muffin pan with paper liners and lightly coat the liners with nonstick spray. Whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest in a large bowl.
  2. Toss the chopped cranberries with 1 tablespoon of the flour mixture in a small bowl until coated. This keeps the fruit from sinking to the bottom of the muffins; set aside.
  3. Whisk the eggs, milk, orange juice, melted butter, and vanilla in a medium bowl until smooth and fully combined. Make a well in the center of the dry ingredients.
  4. Pour the wet ingredients into the well and fold gently with a spatula just until the flour disappears. Stop as soon as there are no dry streaks; overmixing makes the muffins tough and tunneled.
  5. Fold in the floured cranberries with 3 or 4 gentle strokes. The batter will be thick and slightly lumpy, which is exactly right.
  6. Divide the batter evenly among the prepared cups, filling each about three-quarters full. Sprinkle the coarse sanding sugar evenly over the tops.
  7. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Rotate the pan halfway through if your oven browns unevenly.
  8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm. Store leftovers in an airtight container once fully cooled.

Notes

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap each muffin tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months; thaw at room temperature for 1 to 2 hours. To refresh, warm in a 350°F (175°C) oven for 5 to 7 minutes. The dry ingredients can be whisked together and the cranberries chopped up to 1 day ahead and refrigerated separately.

Nutrition

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Find it online: https://marthadishes.com/martha-stewart-cranberry-muffins-recipe/