Copycat Cranberry Orange Muffins. Sort of.

 Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

There’s this coffee shop in Cochrane, Alberta, that my mom and I used to go to every Saturday morning when I was a kid. We’d have tea and muffins, and as I got older, the tea switched to coffee, but the muffins were still obligatory. I don’t know what recipe they use, or if there was magic involved {probably}, but those muffins were {and still are} just so damn good. To this day, a cup of coffee and a cranberry muffin warms my heart, and fills my belly – even if it’s just at home.

 Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

These Cranberry Orange Muffins don’t compare to the real deal at Cochrane Coffee Traders, but they’ll do the trick… you know, until I get my hands on the real recipe {or some of that magic that they use}.

 Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

Cranberry Orange Muffins - Global Dish - Stephanie Arsenault


Cranberry Orange Muffins
Makes 12

INGREDIENTS:
1 cup whole-wheat flour
1 cup all-purpose flour
1/3 cup rolled oats
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon lemon juice + enough milk to make 1 cup
½ cup Greek yogurt
¼ cup vegetable oil {or grape seed, avocado, etc.}
1 large egg
Zest and juice of 1 orange
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries {chop or halve half of them}
Coarse sugar, to finish {optional}

INSTRUCTIONS:
Preheat oven to 400 degrees Fahrenheit and lightly grease the cups of a standard-sized muffin tin {or line with paper cups}; set aside.

In a large bowl, whisk flours, oats, salt, baking powder, and baking soda; set aside. In another bowl, whisk sugars, milk mixture, yogurt, oil, egg, orange zest and juice, and vanilla. Pour the wet ingredients into the dry ingredients and stir until combined. Stir in the cranberries, and then spoon the batter into the prepared muffin tin. Sprinkle with coarse sugar, if using.

Bake muffins in the preheated oven for 18-20 minutes, or until muffins are golden brown. Let cool for a few minutes in the muffin tin, and then transfer to a wire rack to cool completely before storing. Muffins can be stored in an airtight container for a few days, or frozen for up to two months.

 Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

 Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

Cranberry Orange Muffins - Global Dish - Stephanie Arsenault

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