Cranberry Muffins w/ Hazelnut Crumble & Orange Butter

DSC 0131 2 500x746 Cranberry Muffins w/ Hazelnut Crumble & Orange Butter

I woke up Saturday morning with a sudden epiphany. I still had a package of leftover dried cranberries that was the forgotten love child from my curry chicken salad recipe. It was time to put an end to its misery from the back corner of our pantry.

Hitting the snooze button on our alarm clock 5 times usually means we probably won’t have time for breakfast. And as the winter days go by, it seems to be the case during the work week. So it wasn’t rocket science to decide on the fate of the dried cranberries. A batch of homemade muffins that can easily be consumed while he sprints to the subway entrance.

The recipe was originally posted on the Food Network website but in true foodie fashion, I have altered it and contributed my own modifications. I love the tartness of the cranberries which are balanced by the sweet hazelnut crumble topping on the dome of the muffin. And the orange butter highlights the citrus notes from the stewed cranberries so perfectly. Enjoy it with a nice cup of freshly brewed coffee and you’ve started off your day with a delicious treat!

DSC 0116 2 500x746 Cranberry Muffins w/ Hazelnut Crumble & Orange ButterDSC 0139 2 500x746 Cranberry Muffins w/ Hazelnut Crumble & Orange Butter

DSC 0142 2 499x334 Cranberry Muffins w/ Hazelnut Crumble & Orange Butter

Ingredients (cranberry muffins):

1 cup dried cranberries
1/2 cup orange juice
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened at room temperature
2/3 cup sugar
2 eggs, at room temperature
1/2 cup milk
  1. Preheat oven to 375 degrees and grease 2 muffin pans. In a small saucepan, simmer orange juice and cranberries for 10 minutes. Meanwhile, sift flour, baking powder and salt into a mixing bowl. Set aside flour mixture. After the cranberries have simmered for 10 minutes, remove from heat, set aside and allow cranberries to plump.
  2. In another large mixing bowl, use an electric mixer to cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each egg. Fold the flour mixture into the creamed butter. Do this in three parts and alternate with 1/4 cup of milk between each flour addition. It should be flour, then milk, flour again, milk and another flour. Fold batter gently after each addition. TIP: Do not over mix as this will prevent your muffins from rising in the oven. Any lumps will disappear once you bake them.
  3. Fold the cranberries into the mixture. Scoop batter into each mold, filling them 3/4 full. Sprinkle with hazelnut crumble topping (see recipe below) and bake for 20-25 minutes. Cool on a wire rack for 10 minutes, remove from molds and serve warm with a side of orange butter (see recipe below). Makes 8-10 medium muffins.
Ingredients (hazelnut crumble topping):

1/4 cup flour
1/4 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup chopped hazelnuts
2 Tbsp cold butter, cut in small pieces
  1. In a small food processor, combine flour and sugar. Next, add the cold pieces of butter and mix until you have the crumble texture. Add chopped nuts and keep mixture chilled until ready to use.
Ingredients (orange butter):

1/4 cup butter, softened to room temperature
2 Tbsp orange marmalade
1 tsp honey
  1. Whip butter, marmalade and honey together. Place in a serving dish and chill for 30 minutes.

20 Responses to “Cranberry Muffins w/ Hazelnut Crumble & Orange Butter”

  • megan Says:

    Beautiful pictures, and the muffins sound delicious! Winter really is a great time for muffins – a nice quick breakfast on the go :)

  • Dhale Says:

    @Megan: The muffins are definitely going to fill us up for the next few days. I love how the butter slowly melts when you put it on the warm muffins. I will actually put one in my purse as I finish up my Christmas shopping today! Always nice little snack :)

    Thanks for coming by!

  • vincent Says:

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
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  • rebecca Says:

    oh these look yummy great idea love your blog and the layout

  • Simply Life Says:

    oh yum! what a creative muffin – sounds like a wonderful mix of flavors!

  • Lisa@blessedwithgrace Says:

    Great recipe. I loved visiting your blog. I found you via the Foodie Blogroll widget. Love the photography and set up your blog. Glad I stopped by. These muffins will be great for Christmas morning!

  • Dhale Says:

    @Rebecca: Thanks! We’re still playing around with the header. There’s always room for improvement!

  • Dhale Says:

    @Simply Life: It’s a fancy muffin :) and very delicious!

  • Dhale Says:

    @Lisa: Thank you so much for your wonderful compliments :) . I just joined the Foodie Blogroll community and can’t wait for all the contests and giveaways! I’m also planning on making these muffins for Christmas morning along with the pain perdu and proscuitto cups. Hope you enjoy the recipe and I’d lobe to hear about it!

  • Velva Says:

    Your muffins look absolutely delicious! I love the flavor combination of orange and cranberry. Thanks for sharing.

  • Christine @ Fresh Local and Best Says:

    These muffins look so wonderfully crumbly and moist, I love the sweet zesty combination of flavors!

  • Dhale Says:

    @Velva: The sweetness of the oranges create such a great balance for the tart cranberries. And the orange butter with a touch of honey makes it even sweeter!

    Thanks so much for visiting :)

  • Dhale Says:

    @Christine: The muffins have the right amount of density too. Not too fluffy and definitely moist. I may just add a little vegetable oil next time for an extra boost of moisture!

  • grace Says:

    cranberry and orange is one of my favorite combinations, and the fluffy texture of your muffins is so appealing. the best thing of all, though, is that stellar crumble topping–this is a masterful creation!

  • Mimi Says:

    Cranberries and orange is such a great flavor combination, but muffins with a crumb topping get me every time.
    Mimi

  • Dhale Says:

    @Mimi: I’m a sucker for crumb topping too! Muffins, cupcakes, ice cream, donuts…. you name it, I’ll eat it :)

  • Maggie Says:

    Cranberries will be on my list the next time I go to the market. I can smell them baking in the oven already!

  • Dhale Says:

    @Maggie: You can also use fresh cranberries for this recipe if you already have them lying around the kitchen. I just used the dried ones because I had leftovers! Hope you enjoy the recipe :)

  • Derick Says:

    I NEED THE MUFFIN.

  • Dhale Says:

    @Derick: There’s an exclusive B&B in Manhattan just for you and Theresa called “Chez Nous” and they serve these muffins there ;)

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