Cranberry Buttermilk Muffins

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Every year I buy bags and bags of fresh cranberries around Thanksgiving and it never fails that I use 1 for cranberry relish on Thanksgiving day and then have a bunch of bags leftover.  In the past I've made scones and a cake, both of which we all enjoyed, but I thought I'd try something that I could put into the freezer for when our new bundle of joy arrives.

I wanted something that was fairly simple and that would freeze well.  These fit the bill for both of those requests AND it used up a fair amount of the buttermilk that I always seem to have sitting around, too.

These muffins are tender, have a perfect tartness from the cranberries, and are not overly sweet otherwise.  I definitely enjoy a sweet morning treat now and then but these are great for everyday, with a little coffee or orange juice.  I'm sure we will be pulling these out of the freezer on those bleary eyed mornings of newborn-dom. :)  (And I'm so looking forward to them.  Sort of.)

Cranberry Buttermilk Muffins
Printable Version

1 cup cranberries, coarsely chopped
¾ cup granulated sugar, divided
3 cups all-purpose flour
3 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup unsalted butter, cold
1 egg
1 ½ cups buttermilk, at room temperature
1 tsp. orange zest
2 tbsp. freshly squeezed orange juice

1. Preheat oven to 375°F and grease or line 18 muffin cups; set aside.
2. In a small bowl, combine cranberries and ¼ cup sugar; set aside.
3. In a medium bowl, whisk together flour, remaining sugar, baking powder, baking soda, and salt.
4. In another medium bowl, cut butter into dry ingredients using a pastry cutter until mixture resembles coarse meal.
5. In a liquid measuring cup, lightly beat together egg, buttermilk, orange zest and juice.
6. Add the liquid ingredients and sweetened cranberries to the dry ingredients, stirring until just moistened; be careful to not over mix.
7. Divide batter evenly between prepared muffin tins, filling about ⅔ full. Bake for 20-25 minutes, until a tester comes out with only moist crumbs attached. Let cool in pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Spoon batter into greased muffin cups, filling two-thirds full.

adapted from Food.com