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Light, sweet and studded with fresh cranberries and orange zest, these muffins are the perfect morning treat. A wonderful breakfast or great snack to pair with your morning coffee! #BRMHolidays
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These Citrus Glazed Cranberry Muffins are the perfect morning treat during the holidays. Loaded with fresh cranberries, orange zest and crunchy pecans, these muffins are wonderful for breakfast on Christmas Morning, or anytime you want a delicious morning treat. Made with Bob’s Red Mill Organic Whole Wheat Flour, these muffins are not only tasty, but made with wholesome, nutritious ingredients.
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I’ve you’ve never tried Bob’s Red Mill products, you need to. I love Bob’s Red Mill Steel Cut Oatmeal, but up until recently have never tried their flours. I was REALLY impressed! Bob’s Red Mill Organic Whole Wheat Flour is stone ground from organic hard red wheat and has the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour. The flavor of the flour is wonderful and also contains vitamins, minerals and protein – which is perfect for these Citrus Glazed Cranberry Orange Muffins.
Next time you’re at the grocery store, pick up some Bob’s Red Mill Flour. Click here to download a $1 off coupon for any Bob’s Red Mill product!
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With the help of Bob’s Red Mill Flour, these muffins bake up, light and fluffy. The flavor is wonderful, and comes together with orange juice, along with the flavor of the orange zest and slightly tart cranberries. I’ve lightly drizzled the tops of these muffins with a light glaze made of sugar, orange juice and orange zest.
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To add some a nice crunch to these muffins, I’ve added some chopped pecans. It brings a nice texture to the muffins, along with the pop of the cranberries.
Here’s the recipe for these fabulous Citrus Glazed Cranberry Orange Muffins:
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- 2 c. Bob's Red Mill Organic Whole Wheat Flour
- ½ c. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ c. orange juice
- 1 egg
- ⅓ c. vegetable oil
- zest of ½ orange (about 2 tsp.)
- 1 c. fresh cranberries, halved
- ½ c. pecans
- Glaze:
- ½ c. powdered sugar
- 1 Tbsp. orange juice
- zest of ½ orange (about 2 tsp.)
- Preheat oven to 400 degress. Line muffin tins with cupcake liners, and set aside.
- In mixing bowl, sift together dry ingredients: flour, sugar, baking powder, soda and salt. In a separate bowl, whisk together the orange juice, egg, oil, and zest. Pour into the dry ingredients and stir until combined. Fold in the cranberries and pecans. Using a ladle or ice cream scoop, fill the cups with batter, a little over ¾ full.
- Bake for 18-20 minutes or until toothpick inserted comes out clean and free of crumbs. Let cool for about 5 minutes before transferring to a rack. Combine the powdered sugar, juice and remaining zest, and drizzle the muffins before serving.
As you can see, these muffins come together easily. They’re perfect for a light breakfast, and wonderful to enjoy Christmas morning. They’re also great to bake and bring in to your office, for a coffee-break treat and wonderful to bring in to your kids teachers lounge.
I hope you enjoy!
Erin
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
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