I’m pretty sure I just created my new favorite muffin: tart cranberries and dark chocolate with orange. I’m in love. I can’t decide if these are more suited for breakfast or dessert. I sprinkled powdered sugar on them for dessert, but my husband, who insists on dessert at all hours of the day, eats these for breakfast.
I love this time of year because I love fresh cranberries. I’ve been eating them pureed into a smoothie with an orange, a scraped vanilla bean, and a splash of water to bring it all together. I never knew you could eat them raw until recently. Cranberries and oranges were made for each other. And what isn’t improved with a little dark chocolate?
I adapted this recipe from my small-batch blueberry muffins recipe, but I decided to use the entire egg instead of just the egg white. I like the color that you get from using the entire egg.
Speaking of parts of eggs….I have a new section on my site that I’m excited to share with you! Since my dessert recipes are scaled down, frequently I call for just an egg yolk or egg white. And how annoying is it to have part of a leftover egg? (I know, Mom. This is for you). I went through my entire recipe collection and compiled a list of recipes that will help you use up a leftover egg yolk or egg white.
These are just two of the new categories in my recipe index, so don’t worry about losing those links. Click on my RECIPE INDEX and you’ll see a new list of subcategories that includes egg yolk /egg white recipes. Note that it doesn’t mean that the recipe only calls for an egg yolk—sometimes, like in the case of my mini lemon layer cake, the recipes uses whole eggs plus an egg yolk.
Let me know if y’all have any questions about the new recipe index and categories, or if I made a mistake somewhere along the way. Thanks, friends! Happy baking!
- 4 tablespoons unsalted butter, at room temperature
- 1/3 cup sugar
- 1 large egg
- 1/4 teaspoon fresh orange zest
- 1/4 cup + 1/3 cup all-purpose flour
- heaping 1/2 teaspoon of baking powder
- pinch of salt
- 1/4 cup buttermilk, at room temperature
- 1/2 cup fresh cranberries
- 1/4 cup dark chocolate chips
- Preheat the oven to 400 and line 4 muffin cups with liners.
- In a small bowl, stir together the butter and sugar very well. Add the egg and orange zest, and stir until it's incorporated.
- Next, sprinkle the flour, baking powder and salt on top. Stir a few times, then add the buttermilk. Stir just until combined, do not over mix. Finally, stir in the cranberries and dark chocolate chips.
- Divide batter between 4 cupcake liners and bake for 18-20 minutes, or until the tops spring back and a toothpick inserted comes out clean.
- Let cool for 5 minutes before serving.