I found a bag of cranberries in the bottom of my crisper drawer the other day. I had to think really hard about when I might have bought them. When they were on sale around Christmas, maybe? Either way, they needed to be used so I modified my lemon blueberry muffin recipe to make cranberry orange muffins. This is the result!
Cranberry Orange Muffins
It didn’t seem like much of a stretch to go from a lemon blueberry recipe to a cranberry orange one. Granted, cranberries are much more tart than blueberries so I did up the honey a little for this recipe. And since orange zest is a little milder than lemon, I increased that as well.
While the muffins were in the oven I made a simple compound butter with a little more honey and orange zest. It was the perfect pairing. Yum!
Baked goods for breakfast are always welcome. It makes the house smell so homey and comforting. Everyone gets excited when the aroma of cinnamon wafts through the house!
If you like to bake for breakfast once in a while, try out one of these recipes:
- Apple Cinnamon Muffins
- Banana Bread Muffins
- Berry Crisp – try it with homemade yogurt
- Coconut Flour Biscuits – great with sausage gravy
- Lemon Blueberry Muffins
- Paleo Pineapple Upside Down Cake – yeah, I know cakes are traditionally dessert, but since I don’t use too much sweetener, this one makes a good breakfast treat
- Pumpkin Bread or Muffins
- Zucchini Bread
Whatever you decide to make, I do recommend these muffins if, like me, you happen to find a bag of cranberries! The muffins came out great and the kids were excited about a warm, fresh-baked treat.
Cranberry Orange Muffin Recipe
- Preheat the oven to 375°F.
- Grease a muffin tin with coconut oil and set aside.
- Chop the cranberries and set aside.
- In a large bowl, whisk together the eggs, melted butter, coconut milk, honey, and vanilla.
- In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and orange zest.
- Combine the dry ingredients into the bowl with the eggs and coconut milk until there are no lumps. Do not over mix.
- Fold the chopped cranberries into the batter.
- Allow the batter to sit 5 minutes so that the coconut flour can absorb the liquid.
- Meanwhile, roughly chop the pecans.
- Using a ¼ cup measure, pour the batter into the greased muffin tin (or use cupcake liners)
- Top with crushed pecans.
- Bake for 30 minutes.
- Cool on a wire rack and enjoy!
We like eating these with a compound butter made with orange zest and honey.
Do you ever bake in the morning? What’s your favorite recipe?