In the new Coral Holiday book, Marina Moore serves this Cranberry-Orange Holiday Muffin recipe, which is also included in the back of the book. I’ve made muffins over the years to celebrate winter holidays with friends and family, and I could just imagine Marina serving these at the Coral Cafe by the beach. You might have noticed that I love to write about food in my novels–I'm a foodie, but I'm also trying to eat healthier these days.
In making my recipes, I often tweak them for healthy alternatives, such as gluten-free and reduced-sugar options, so I've included this information to make it easy for you. In fact, I reduce the sugar on most things I make now.
‘Tis the season for special treats and family recipes. We've been talking about favorite recipes and dishes in my VIP Facebook reader group — come join us! Most of all, enjoy your time with cherished loved ones during the holiday season.
Cranberry-Orange Holiday Muffin Recipe
Cranberry-Orange Holiday Muffin Recipe
Ingredients
- 2 cups flour
- 3/4 cup sugar (or sugar alternative)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup plain or Greek yogurt, or 2/3 cup milk
- 1/4 cup orange juice
- 1/2 cup vegetable or canola oil, or other light oil
- 1 teaspoon grated orange zest or to taste
- 1 1/2 cups cranberries – fresh or frozen (drained)
- Optional: 1/2 cup chopped nuts, such as macadamia or pecan
Instructions
Preheat to 400
- Combine dry ingredients in a bowl.
- Combine wet ingredients, mixing just until moistened.
- Fold in orange zest and cranberries.
- Pour into a silicone muffin tray or greased muffin tin. Top with streusel mixture if desired (below).
Bake at 400 for 20 to 25 minutes (for jumbo muffins) or until the knife or toothpick comes out clean. For medium muffins, bake 15 to 20 minutes. For mini-muffins, bake 10 to 12 minutes.
Gluten-free version: In place of flour, use 1 cup almond flour and 1 cup coconut flour (or other as desired), and 1 egg.
Or use an all-in-one blend, such as Cup4Cup Gluten-Free Flour, King Arthur Gluten-Free Measure for Measure Flour, or Bob Red Mill's Gluten Free 1 to 1 Baking Flour.
Easy Streusel Topping (Optional)
Ingredients
- 1-1/4 cups flour
- 1/3 cup packed light or dark brown sugar (or sugar alternative)
- 1/3 cup white sugar (or sugar alternative)
- 1/4 teaspoon salt (omit if using salted butter)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon extract
- Optional: 1/4 cup chopped macadamia nuts, pecans, or walnuts
Instructions
- Mix flour, sugar, salt if desired, and dry spices.
- Melt and cool butter. If the butter is too hot, it will melt the sugar and not be crumbly.
- Pour butter over the mixture and fold in just until crumbly. Clumps are okay and desired. Do not overmix.
- Sprinkle over muffins before baking.
If baking muffins with streusel topping, muffins may need a little longer baking time.
Gluten-free version: In place of flour, use 1 1/4 combined almond flour and coconut flour (or other as desired). Or use an all-in-one blend, such as Cup4Cup Gluten-Free Flour, King Arthur Gluten-Free Measure for Measure Flour, or Bob Red Mill's Gluten Free 1 to 1 Baking Flour.
