If we could pencil our fondest loves over our hearts, ‘muffins’ would be written in the very center of mine - right next to my family, darling Sabine, and children’s books.Read More
Happy almost weekend. Are you ready for it?
I hope that you will eat at least half of the candy you bought before the children start ringing your doorbell. I hope that you will throw aside all inhibitions and dress up like, well, whatever the heck you want and go out for a fancy dinner. I hope that you will bake at least one new thing. Perhaps these muffins? You really should.
It’s almost Halloween and Pinterest tells me that I should be making cookies that look like spiders and severed fingers, but ew! Not even going there.
I will however, eat all your candy corn. While we are on the subject, how do you eat your candy corn? Do you eat it layer by layer? Please say yes.
While I don’t go in for the Halloween-themed desserts, I am never opposed to making some season-appropriate treats to enjoy with my coffee while I pretend to be too grown up to gorge on Snickers bars.
These muffins are scented with orange zest, dotted with tart cranberries, and covered in a nutty, buttery, streusel topping.
These muffins are light, cakey, and incredibly moist. Do not start counting how many you ate. Just think about all the Snickers bars you resisted because you were too busy buttering muffins.
This weekend, soften some butter, bake a batch of muffins, brew a pot of coffee and have a leisurely breakfast while the morning light is bright and the air is still crisp. This is how we bid farewell to October. She’s been good to us.
Stop eating candy for a few minutes and begin well.
Cranberry Orange Muffins with Pecan Cinnamon Streusel Topping
makes 1 dozen / recipe adapted from Culinary Institute of America’s Baking at Home
for the streusel topping
- 1 teaspoon ground cinnamon
- 1/4 cup pecans, chopped finely
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter, softened
Combine flour, brown sugar, pecans, and cinnamon in a small bowl. Use a fork to work in butter, forming a rough crumble.
for the muffins
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/8 teaspoon nutmeg
- 3/4 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- zest of one navel orange
- 1 1/2 cups fresh cranberries
Preheat oven to 400 degrees and line a twelve cup muffin pan with muffin cup liners.
In a medium bowl, sift to combine all-purpose flour, baking powder, salt, and nutmeg; set aside. In a separate bowl, whisk to combine milk, vanilla, and egg.
In a large bowl, use a hand-mixer to beat butter on high speed for one minute. Add sugar and beat for 3-5 minutes or until light and fluffy. Beat in orange zest. Slowly incorporate milk and flour mixtures in small increments, alternating between the two while mixing on low speed. Fold in fresh cranberries.
Use a spoon or ice cream scoop to divide the batter among the muffin cups.
Sprinkle the tops of the muffins with about a tablespoon of streusel mixture. Press down slightly to ensure that the streusel sticks to the top of the muffin.
Bake for 25 minutes or until the tops are deep golden brown. Serve warm or at room temperature. Enjoy!