Cranberry-Walnut-Orange MuffinsPosted: December 2, 2008
What a great muffin recipe from CI! The orange and cranberry flavors with the walnuts is outstanding and the muffins were so easy to make! A great muffin for holiday brunches!! Check out Cook’s Illustrated for more muffin recipes!!
Makes 1 dozen large muffins. Published January 1, 1997.
Remember, if you’re short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
|3||cups unbleached all-purpose flour|
|1||tablespoon baking powder|
|1/2||teaspoon baking soda|
|1/2||teaspoon table salt|
|10||tablespoons unsalted butter , softened|
|1||cup granulated sugar , less 1 tablespoon|
|1||teaspoon grated orange zest|
|1 1/2||cups plain low-fat yogurt|
|1 1/2||cups chopped cranberries , fresh or frozen|
|3/4||cup chopped walnuts|
|Vegetable cooking spray or additional unsalted butter for muffin tins|
- 1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
- 2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add orange zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold cranberries and walnuts into finished batter.
- 3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop (I used my large cookie scoop from Pampered Chef) to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.