Cranberry-Orange Swirl Muffins

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Servings: 12 Difficulty: Advanced
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Bright, tart muffins with a beautiful marbled swirl of cranberry-orange filling.
Cranberry-Orange Swirl Muffins (5.5 PTS recipe image
Cranberry-Orange Swirl Muffins (5.5 PTS recipe image
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Cranberry-Orange Swirl Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 206

Description

These Cranberry-Orange Swirl Muffins are the perfect balance of tart and sweet, featuring a tender crumb studded with bursts of fresh cranberry and bright orange zest. The vibrant filling, made from marmalade and fresh berries, creates a stunning marbled effect as it swirls through the vanilla-scented batter. With warm spices like cinnamon and cardamom, these muffins offer a sophisticated twist on a classic breakfast favorite. They are moist, fluffy, and incredibly aromatic, making them an ideal choice for weekend brunches, holiday morning treats, or an elegant afternoon tea.

Ingredients

Directions

  1. Preheat the oven to 425 degrees Fahrenheit (218°C).
  2. Generously butter 12 standard-sized muffin cups or line them with paper liners.
  3. For the cranberry-orange mixture, combine fresh cranberries, marmalade, 1/3 cup sugar, 1/2 teaspoon orange zest, cinnamon, and cardamom in a blender or food processor.
  4. Pulse until the cranberries are coarsely chopped but not pureed.
  5. Transfer the mixture to a small saucepan and heat over medium heat until it comes to a boil, about 5 minutes.
  6. Alternatively, microwave the mixture in a large microwave-safe bowl, covered loosely with wax paper, stirring every 2 minutes until bubbly, 3 to 5 minutes.
  7. Set the cranberry mixture aside to cool slightly.
  8. For the batter, whisk together the flour, baking powder, and salt in a large bowl; set aside.
  9. In a medium bowl, beat the softened butter and 2/3 cup of sugar with an electric mixer on medium speed until combined.
  10. Add the egg and beat until light and fluffy, about 1 minute.
  11. Mix in the vanilla extract and remaining 1/2 teaspoon orange zest until smooth.
  12. Stir in half of the flour mixture, then stir in the milk, and finally stir in the remaining flour mixture just until the batter is smooth.
  13. Transfer 1/4 cup of the plain batter to the cooled cranberry-orange mixture and mix to combine; set this cranberry batter aside.
  14. Transfer 1/3 of the remaining plain batter to a small bowl and set aside for topping.
  15. Divide the rest of the plain batter evenly among the prepared muffin cups, about 2 tablespoons per cup.
  16. Spoon the cranberry batter evenly over the plain batter in each cup, about 1 to 2 tablespoons per cup.
  17. Top each muffin with a spoonful of the reserved plain batter.
  18. Use a knife or toothpick to lightly swirl the layers together for a marbled effect.
  19. Sprinkle the muffins with the remaining 1 tablespoon of sugar.
  20. Bake for 13 to 15 minutes, until the tops are barely golden and the muffins spring back when touched.
  21. Let the muffins cool in the tin on a wire rack for 3 minutes.
  22. Loosen with a knife and transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 206kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 3.7g19%
Cholesterol 23mg8%
Sodium 136mg6%
Total Carbohydrate 34g12%
Dietary Fiber 1.2g5%
Sugars 18g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, orange, muffins, swirl, baking, breakfast, brunch, cinnamon, cardamom, marmalade, citrus, fresh, berry, vanilla, flour, butter, easy, holiday, tart, sweet
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