My Ma-, Pa-, and Pop-in-Law are visiting this week – in fact, we’re currently enjoying a Mediterranean cruise! {Feel free to follow along on Instagram :) } However, before leaving for our little vacation, we had a few days together in Paris, so I decided to make some muffins to have around the house for breakfasts and snacks. Cranberry-orange is such a great flavour combination, but I think I like cranberry-clementine even better!

INGREDIENTS
makes ~15 muffins

250 g flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
110 g butter, room temperature
200 g sugar
1 large egg, room temperature
zest of 3 clementines
150 mL clementine juice
50 mL milk, room temperature
150 g dried cranberries

DIRECTIONS

Preheat your oven to 180 F (~350 C), and line a muffin tin with paper liners. Whisk together the flour, baking powder, baking soda, and salt, and set aside.

In the bowl of an electric mixer, combine the butter and sugar, and mix on medium speed until well combined. Add the egg, and continue mixing until light and fluffy. Add the zest, and mix through.

Combine the juice and milk. Alternate adding the dry ingredients and juice mixture to the butter mixture in two batches. Mix on low speed, and only until just combined. Add the cranberries, and fold in by hand with a spatula.

Fill each tin until it’s 3/4 full, and bake for ~19 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool completely on a rack, before storing in an airtight container. Enjoy for breakfast, or any time of the day! :)

PS: You can find the printable version of this recipe here !