Orange and Cranberry Muffins
When you grow up with a mechanical engineer for a Dad, it seems inevitable you will be equal parts curious and methodical. A few months ago we were lucky enough to have year 12 Otago Girls High student Holly spend a couple of days here with the design team completing some work experience. Passionate about both photography and baking, it seemed only natural that Holly dive into the test kitchen where she created, styled and photographed her very own blog post. She diligently tested and tweaked the recipe, and the result is the perfect pick me up for a cold winter’s morning – a wholesome, hearty texture from the wholemeal flour and crunchy streusel topping combined with tart burst of cranberry and fragrant orange. They certainly went down a treat with the product development team, and needless to say, Holly is welcome back anytime!
Makes 12 muffinsMuffins
120g dried cranberries
Juice and zest of 1 orange
1 large egg
60g (¼ cup) brown sugar
40g (3 tablespoons) white sugar
50g unsalted butter, melted
60ml (¼ cup) milk
180ml (¾ cup) sour cream
130g (1 cup) whole meal flour
60g (½ cup) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoons baking soda
Pinch of salt
30g (¼ cup) all-purpose flour
30g (¼ cup) whole meal flour
1 tablespoon white sugar
3 tablespoons brown sugar
Pinch of salt
25g unsalted butter, melted
50g sliced almonds
Preheat oven to 180°C on bake.
1. In a small bowl, soak dried cranberries in the orange juice, and set aside.
2. Cut baking paper into 14cm x 14cm squares and use to line a 12 cup muffin tin. You may have to play around with the paper in order to make it fit and sit nicely but once you get the hang of it the rest are simple and easy.
3. Whisk together egg and both sugars in a large mixing bowl. Once well combined whisk in melted butter, milk and sour cream.
4. In a separate bowl place flours, baking powder, baking soda, and salt and mix well.
5. Add dry mixture to sour cream mixture and stir together until only just combined, but still slightly lumpy.
6. Mix in ½ of the streusel mixture, orange zest and soaked cranberries, add all of the remaining orange juice if not fully soaked up.
7. Divide batter evenly among muffin tins, and sprinkle more of the streusel on top. Use the back of a spoon to gently press the crumb into the batter so that they adhere.
8. Bake for 15 to 20 minutes until tops are golden and a fork inserted into the centre comes out clean. Rest muffins in the tin for 5 minutes then transfer to a wire rack to cool completely.
Best served warm with a good pat of butter!
Combine all Streusel ingredients, creating a rough crumble.