Ok, really…these muffins are a FAVORITE not just because they make my house smell entirely like Christmas, but because they only take me 20 minutes to prep, bake AND clean up! And in my opinion, they’re a trillion times better than those cranberry orange scones from Starbucks that we all love. :) They’re a breakfast essential around here. I make a dozen or more at a time, and my husband has a quick breakfast, snack, or treat for a week! The best part!? The recipe can be doubled or tripled and you can freeze them too. Because…I’m ALL about making foods that are easy to make a lot of without the mess or time. :)

I’m SO excited to share this recipe with you because it’s been one I’ve experimented with a few times and finally found it. These are such foolproof muffins that you could substitute the cranberries for really any fruit, and change the orange flavor to a lemon or even a lime! Oooohh…there’s an idea…how about some key lime muffins with a graham cracker streusel topping!? Time to experiment some more. ;) Look for those coming to the blog soon!

For now, if you have the ingredients…go whip these up and in twenty minutes, you’ll be back to work and have a week’s worth of breakfast looking pretty on the counter! ;)

Read to the end to get the recipe! Cheers to a yummy breakfast!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 cups unbleached flour // or substitute a gluten free flour blend

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 egg

1 cup milk

1/3 cup grapeseed oil // or substitute coconut oil

Zest of one orange

1 cup dried cranberries // I used pomegranate juice infused cranberries

Glaze:

2/3 cup powdered sugar

2-2 1/2 teaspoons orange juice

 

Directions:

Preheat oven to 350 degrees. Put 12 muffin liners in pan. In large bowl, mix together egg, milk, oil, and orange peel. Whisk in flour, sugar, baking powder, baking soda, cinnamon and salt. Stir until just combined. Gently fold in cranberries and evenly distribute the batter between muffin liners. Bake for 10-12 minutes or until golden brown and fluffy! Wait until slightly cool to pour glaze over the muffins. Then, invite a friend over and brew a pot of coffee and breakfast is served! Xoxo!