Easy Blender Cranberry Orange Muffins
These Easy Blender Cranberry Orange Muffins have an entire orange, including the peel, mixed into them. And with pops of tart cranberry in every bite, these muffins are a delicious muffin for the holiday season.
Servings 12 muffins
Ingredients
Cranberry Orange Muffins:
- 1 medium orange with the peel cut into small chunks (remove any seeds)
- 1/2 cup orange juice
- 1 large egg
- 1/2 cup butter
- 1 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 3/4 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup halved fresh cranberries 1 cup of cranberries cut in half
Topping:
- 1/4 cup granulated sugar for all 12 muffins
Instructions
- Preheat the oven to 375 degrees F.
- Line a muffin pan with 12 paper muffin liners.
- Wash the orange, then cut it into small chunks, including the peel, but remove any seeds.
- Place the orange chunks and 1/2 cup of orange juice into a blender or food processor. Process until creamy and smooth.
- Then add the egg, butter and vanilla. Process until smooth. Make sure to use a rubber spatula to clean off the sides a couple of times. Don't worry if the mixture doesn't look completely smooth, you will see the butter in it and that's fine.
- In a separate large bowl whisk together the flour, sugar, baking powder and baking soda.
- Pour the orange mixture into the dry ingredients and combine. I just do this mixing part by hand using a rubber spatula but you can use a stand mixer and paddle attachment if you like. Just make sure to scrape the sides of the bowl to get everything mixed in well.
- Stir in the halved cranberries.
- Fill the prepared muffin tin with the batter, distributing it evenly between the 12 muffin cups.
- Sprinkle the top of the muffins with granulated sugar.
- Bake for 15 – 17 minutes. The tops should be lightly golden brown, and toothpick inserted into the centre of a muffin should come out clean.
- Let cool on a wire rack.
- Enjoy!