After reading the recipe, I decided it was one that I was willing to try. However, since I still had blood oranges I decided to use them since I didn't have tangerines. Then, at the last minute, right after I stirred in the cranberries, I decided to grab the bag of mini chocolate chips in the cupboard and put about 1/3 cup in the mix.
Blood Orange Cranberry Muffins
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup blood orange juice
- 1 cup dried cranberries
- 1/2 cup unsalted butter
- 1 cup sugar
- blood orange zest from 3 oranges (or 3 tbsp if you want to measure)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/3 cup mini chocolate chips
Preheat oven to 375 degrees F (if your worried about too dark muffins, reduce heat to no less than 350 degrees F). Line 12 muffin cups with paper liners.
Whisk flour, baking powder, and salt into a bowl. Using hand mixer, mix butter, blood orange zest, and sugar in a separate large bowl, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined.
Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Fold in chocolate chips. Using large cookie scoop, scoop batter into prepared muffin cups.Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack for 5 minutes, then remove and place on rack to finish cooling (if you can wait that long before eating one!)
DetailsPrep time: Cook time: Total time: Yield: 12 muffins