Are you a morning person? It’s worth waking up a little early to make these cranberry-orange muffins. Then, no matter how your day goes after that, you’ll know at least you had a productive–and DELICIOUS–start.

Seeing a spectacular sunrise is an added bonus. I must share the view from Katty’s Kitchen early Monday morning.

“Rise and shine–let the sun hit your eyes!”


This recipe yields between 7 and 10 muffins–depending on whether you overfill a bit or not. Purr-fect for when you don’t have many people around to help you eat them. You can double the recipe to feed more of your friends and family.

CRANBERRY-ORANGE MUFFINS

1/4 cup butter, softened
1/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sour cream
2 tablespoons orange juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup fresh cranberries, chopped (the mini-food processor is very helpful–and you can throw the candied orange peel in there, too!)
2 tablespoons candied orange peel, chopped

Cream butter and sugar. Add egg and extracts; mix well. Add sour cream and orange juice. Combine dry ingredients; add to creamed mixture, stir till moistened. Now stir in the cranberries and orange peel.

I love ()  my Wilton silicone baking cups–what is not to love about heart-shaped baked goodies? A little extra lovin’ from the oven, if you will. 😉 I brush them with melted butter, then spoon the batter in till it reaches the fill line.


Bake at 400 degrees F for 20 minutes or a toothpick inserted into the center comes out clean.

Buongiorno, amici! Make it a great day today!

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