In homage to the fond memories I have of oranges at Christmas, I decided to create a muffin that combines the flavor of orange with cranberries.  It is a sweet little treat that would be great for Christmas, or any time of year.  Navel oranges work especially well when they are in season (November – January). Recipe courtesy of Southern Kissed.


  • Instructions1/4 cup Sugar
  • 1/4 cup Organic Unbleached White All-Purpose Flour
  • 3 Tbsp Butter melted
  •   orange zest optional
  • Dry Ingredients
  • 1-1/4 cups Organic Unbleached White All-Purpose Flour
  • 1-1/4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Sugar
  •   orange zest
  • Wet Ingredients
  • 1  Egg
  • 1/4 cup olive oil
  • 1/2 cup Buttermilk
  • 1 tsp Vanilla Extract
  •   juice from half an orange
  • 1 cup Dried Cranberries

For the Topping
  1. Combine ¼ cup sugar, ¼ cup flour, and melted butter. Using a fork, break mixture up until it is crumbly in texture. Set aside.
For the Batter
  1. Preheat oven to 425°F.
  2. Mix the dry ingredients together in a large bowl. Set aside.
  3. Combine the wet ingredients in a medium sized bowl and beat with a whisk.
  4. Add the wet ingredients to the dry ingredients and mix until combined, being careful not to over mix. The batter will be thick.
  5. Fold in cranberries.
  6. Scoop batter into muffin tin that has been lined with 8 parchment paper cups.
  7. Sprinkle with crumb mixture.
  8. Bake for 17 to 19 minutes.

This recipe has been provided to you by Bob's red mill blog