Muffin Monday: Cranberry Carrot Muffins

Next to the quintessential Blueberry Muffin, I’d have to say that the flavour combination of cranberries and orange would be my next muffin of choice. There’s just something about the tart and fruity nature of this particular type of muffin that appeals to my palate.

This week’s recipe (from The Food Network) provides a nice twist on traditional orange cranberry muffins by adding carrots. I opted to steam and purée my own carrots, but feel free to use the jarred variety if you can’t be bothered to make yours from scratch. Having been recently gifted a lovely looking jar of Orange Brandy Cranberry Sauce, I decided to use this in place of the cranberry relish called for in the recipe. I also puréed an entire orange and added it into the mix, wanting to really ramp up the orange flavour beyond zest.

While these muffins are more of a labour of love, the results were great and I would definitely make them again. Crispy tops paired with an intense orange flavour and cranberry zing, these muffins were unbelievably rich and moist. The carrots were barely detectable in the same way they are when used in carrot cake. I adored the cranberry sauce, but next time would add twice as much and maybe even throw in a few fresh cranberries for good measure. The Demererra sugar sprinkled on top gave the muffins a lovely crunch while providing a level of sweetness that balanced out the tartness perfectly.

While these muffins would be great at Thanksgiving, there is no reason to holdback making them throughout the rest of the year. Like now. Go.

For a copy of the original recipe for Cranberry Orange Muffins, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.