2 cups all-purpose flour

½ cup granulated sugar

½ cup firmly packed light brown sugar

2 tablespoons baking powder

½ teaspoon salt

grated zest of 1 orange

1 large egg

4 tablespoons unsalted butter, melted, or walnut oil

½ cup whole milk

½ cup strained fresh orange juice

1-1/2 cups fresh cranberries or frozen cranberries, unthawed

½ cup pecans or walnuts, chopped



1.Preheat the oven to 375*. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.

2. In a bowl, stir together the flour, granulated sugar, brown sugar, baking powder, salt and zest. In another bowl, whisk together the egg, melted butter, milk, and orange juice until blended. Add to the dry ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, fold in the cranberries and nuts just until evenly distributed, no more than a few strokes. Do not overmix.

3. Spoon the batter into each muffin cup, filling it level with the rim of the cup.

4. Bake until golden, dry, and springy to the touch, 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.


from The Williams Sonoma Cookbook

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