| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 352 | 12g | 6g | 56g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.4g |
As a Boston native, I’ve always had a knack for reinventing traditional recipes with my own creative flare. Just like the love for cooking that was passed down to me from my Irish grandparents, so was the love for food diversity. That’s why I have such a soft spot for this recipe – Clementine and Cranberry Muffins. A fragrant and flavorful twist on an American classic, these muffins are a symphony of citrus and tart cranberries, perfect for any time of day.
The Health Benefits of Clementines and Cranberries
One of the reasons why this recipe is a household favorite is because it’s not only delectable, but also quite beneficial to our health. Clementines, like all citrus fruits, are packed with Vitamin C, which helps protect our bodies against immune system deficiencies. They’re also a great source of potassium and fiber, promoting healthy heart functions and improving digestion respectively. You can read more about the health benefits of clementines here.
On the other hand, Cranberries are a powerhouse of antioxidants that fight harmful free radicals in the body. They’re also renowned for their infection-fighting properties, particularly in preventing urinary tract infections. Read more about that here.
Delicious & Versatile
The other reason why these Clementine and Cranberry Muffins hold a special place in my heart is their versatility. They’re just as delightful served alongside a cup of strong Irish coffee for breakfast, as they are served as a dessert. Their tangy sweetness beautifully complements savory dishes too. In fact, these muffins can be a fantastic substitute for the traditional cornbread alongside a hearty bowl Corned Beef and Cabbage.
Plus, let me tell you a cheeky little secret. My fiancee, Laura, absolutely adores these muffins with a spot of cream cheese frosting! And she insists that I make it extra special for the holidays by adding a sprinkle of chopped nuts for added texture. Which is, in my experience, indeed the perfect finishing touch to these fragrant muffins.
In the end, it’s recipes like these Clementine and Cranberry Muffins that reinforce my love for cooking. Traditional yet innovative, humble yet gourmet, and always, always heartwarming.
What You’ll Need
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- Zest and juice of 2 clementines
- 1/2 cup chopped nuts (optional)
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Grease or line a muffin tin.
Step Two
In a large bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir until these dry ingredients are well mixed.
Step Three
In a separate bowl, whisk together the melted unsalted butter, 2 eggs, 1/2 cup of milk, and 1 teaspoon of vanilla extract. Zest the 2 clementines directly into this wet mixture, then squeeze in the juice from those clementines. Be sure to remove any seeds before adding the juice to the mixture. Whisk until everything is well combined.
Step Four
Pour the wet ingredients into the dry ingredients. Gently mix just until the flour is incorporated. Be sure not to overmix, as that can result in tough muffins.
Step Five
Add 1 cup of chopped fresh cranberries and if you choose, 1/2 cup of chopped nuts into the batter. Fold them in gently.
Step Six
Distribute the batter evenly among the muffin cups. They should be about 3/4 full. Transfer the muffin tin to the preheated oven.
Step Seven
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Step Eight
Remove the muffins from the oven. Allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your Clementine and Cranberry Muffins!
