Spiced Cranberry Orange Muffins Simple and Tasty Treat

by
To make spiced cranberry orange muffins, gather these key ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup unsweetened applesauce - ½ cup freshly squeezed orange juice - Zest of 1 large orange - 1 teaspoon baking soda - 1 teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - 1 cup fresh or frozen cranberries (halved if large) - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup vegetable oil These ingredients create a tasty balance of sweetness and spice. The fresh orange juice and zest add a bright flavor that pairs perfectly with the tart cranberries. The spices—cinnamon, ginger, and nutmeg—bring warmth and depth to each bite. Using applesauce keeps the muffins moist without adding extra fat. The combination of granulated and brown sugars gives a nice caramel flavor. Eggs hold everything together and give the muffins a fluffy texture. For cranberries, you can use fresh or frozen ones. If using frozen, just remember to halve them to help distribute the flavor. Overall, this ingredient list is simple and makes a delightful treat! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While your oven heats up, prepare the muffin tin. You can line it with paper liners or lightly grease each cup with oil or butter. This helps the muffins slide out easily after baking. In a large bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Finally, mix in 1 teaspoon of ground cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg. Use a whisk to blend everything well. This ensures a clump-free mixture and gives your muffins a great flavor. In another bowl, prepare the wet ingredients. Whisk together ½ cup of unsweetened applesauce, ½ cup of fresh orange juice, and the zest of 1 orange. Add 2 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of vegetable oil. Keep whisking until the mixture is smooth and well blended. This mix brings moisture and flavor to your muffins. Next, combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. With a spatula, gently fold them together. Be careful not to over-mix; this can make your muffins dense. Just mix until you see no dry flour. Now, it's time to add the cranberries. Fold in 1 cup of halved fresh or frozen cranberries. Make sure they are evenly distributed in the batter. This way, every bite will have that tart cranberry flavor you love. Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full. This allows the muffins to rise nicely while baking. Place the muffin tin in your preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean when they are ready. After baking, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps improve their texture. For presentation, you can serve them warm or at room temperature. A light sprinkle of powdered sugar or a drizzle of orange glaze adds a nice touch. Enjoy with your favorite cup of tea or coffee! Mixing is key to great muffins. When you mix, do it gently. Over-mixing makes muffins tough. You want to combine until just blended. The batter should look a bit lumpy; that’s okay! Baking time can vary. Start checking your muffins at 18 minutes. Use a toothpick to see if they are done. If it comes out clean, they are ready. If it’s wet, give them a few more minutes. Having the right tools helps a lot. I recommend using a non-stick muffin tin. This makes it easy to remove the muffins. If you prefer, use paper liners too. They add a nice touch and make cleanup simple. For mixing, a sturdy whisk works well for dry ingredients. An electric mixer can help with wet ingredients. Just ensure it is not too powerful; you want to mix gently. Want to add some crunch? Try adding nuts or seeds. Chopped walnuts or pecans pair nicely with cranberries. They add texture and flavor. You could also add sunflower seeds for a nut-free option. Mix them in gently with the cranberries. This extra step creates a tasty surprise in each bite. {{image_4}} Gluten-Free Options You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that includes xanthan gum to help with texture. This swap keeps the muffins soft and delicious. Dairy-Free Alternatives To make the muffins dairy-free, replace the eggs with flax eggs or applesauce. For the vegetable oil, a neutral oil or melted coconut oil works well. This keeps the muffins moist and flavorful without dairy. Different Add-ins Want to change it up? Try adding chocolate chips or chopped nuts. Dark chocolate pairs well with the tart cranberries. You can also use lemon or lime zest instead of orange zest for a zesty twist. Utilizing Seasonal Fruits In spring, use fresh blueberries. Summer is great for raspberries or peaches. In autumn, consider adding chopped apples or pears. Each seasonal fruit brings a new taste to your muffins, making them fun all year round. Cooling your muffins is key. Let them sit in the pan for about five minutes. This helps them firm up. After that, move them to a wire rack. A wire rack allows air to flow around the muffins. This prevents sogginess. If you skip cooling, the muffins may become wet or mushy. Storing your muffins right keeps them fresh. Use airtight containers for short-term storage. This helps keep moisture in but also stops air from getting in. If you want to store them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. This way, they won’t stick together. These muffins stay good for about four days at room temperature. If you store them in the fridge, they can last up to a week. When frozen, they stay fresh for about three months. To enjoy, simply thaw them in the fridge overnight. You can also warm them in the microwave for a tasty treat. Yes, you can use frozen cranberries. They work well in this recipe. If you use frozen ones, don't thaw them first. Just add them directly to the batter. This keeps the muffins moist. Fresh cranberries can add a bright flavor. Both options are tasty. Absolutely! You can make these muffins a day or two ahead. Just store them in an airtight container. For longer storage, freeze them. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. You can also check for a golden-brown top. The muffins should spring back when lightly touched. Yes! You can add nuts like walnuts or pecans. Dried fruits like raisins or dates also work well. Just make sure to keep the same total amount of mix-ins. This keeps the muffins from becoming too dry or dense. You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. You can also replace half of the sugar with honey or maple syrup. For a dairy-free option, use almond milk instead of eggs. These swaps can boost nutrition without losing flavor. These muffin recipes guide you through making delicious treats using common ingredients. I shared step-by-step instructions, useful tips, and tasty variations to suit everyone's taste. Remember to adjust baking times and use the right tools for success. Proper storage will keep your muffins fresh longer. Embrace your creativity by trying different flavors and substitutions. Enjoy baking, and savor these mouth-watering muffins with family or friends. Your kitchen adventure starts now, and tasty results are just a recipe away!

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What’s better than a warm muffin fresh from the oven? How about a Spiced Cranberry Orange Muffin that bursts with flavor! In this post, I’ll guide you through simple steps to create delicious and moist muffins. With just the right blend of spices, juicy cranberries, and sweet orange zest, these treats are perfect for any occasion. Let’s dive into the ingredients and get baking!

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Ingredients

To make spiced cranberry orange muffins, gather these key ingredients:

– 1 ½ cups all-purpose flour

– ½ cup granulated sugar

– ½ cup packed brown sugar

– ½ cup unsweetened applesauce

– ½ cup freshly squeezed orange juice

– Zest of 1 large orange

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– ¼ teaspoon salt

– 1 teaspoon ground cinnamon

– ½ teaspoon ground ginger

– ¼ teaspoon ground nutmeg

– 1 cup fresh or frozen cranberries (halved if large)

– 2 large eggs

– 1 teaspoon vanilla extract

– ¼ cup vegetable oil

These ingredients create a tasty balance of sweetness and spice. The fresh orange juice and zest add a bright flavor that pairs perfectly with the tart cranberries. The spices—cinnamon, ginger, and nutmeg—bring warmth and depth to each bite.

Using applesauce keeps the muffins moist without adding extra fat. The combination of granulated and brown sugars gives a nice caramel flavor. Eggs hold everything together and give the muffins a fluffy texture.

For cranberries, you can use fresh or frozen ones. If using frozen, just remember to halve them to help distribute the flavor. Overall, this ingredient list is simple and makes a delightful treat!

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This step is key for even baking. While your oven heats up, prepare the muffin tin. You can line it with paper liners or lightly grease each cup with oil or butter. This helps the muffins slide out easily after baking.

Mixing Dry Ingredients

In a large bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Finally, mix in 1 teaspoon of ground cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg. Use a whisk to blend everything well. This ensures a clump-free mixture and gives your muffins a great flavor.

Preparing Wet Ingredients

In another bowl, prepare the wet ingredients. Whisk together ½ cup of unsweetened applesauce, ½ cup of fresh orange juice, and the zest of 1 orange. Add 2 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of vegetable oil. Keep whisking until the mixture is smooth and well blended. This mix brings moisture and flavor to your muffins.

Combining Ingredients

Next, combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. With a spatula, gently fold them together. Be careful not to over-mix; this can make your muffins dense. Just mix until you see no dry flour.

Incorporating Cranberries

Now, it’s time to add the cranberries. Fold in 1 cup of halved fresh or frozen cranberries. Make sure they are evenly distributed in the batter. This way, every bite will have that tart cranberry flavor you love.

Filling Muffin Cups and Baking

Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full. This allows the muffins to rise nicely while baking. Place the muffin tin in your preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean when they are ready.

Cooling and Serving

After baking, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps improve their texture. For presentation, you can serve them warm or at room temperature. A light sprinkle of powdered sugar or a drizzle of orange glaze adds a nice touch. Enjoy with your favorite cup of tea or coffee!

Tips & Tricks

Achieving the Perfect Muffin Texture

Mixing is key to great muffins. When you mix, do it gently. Over-mixing makes muffins tough. You want to combine until just blended. The batter should look a bit lumpy; that’s okay!

Baking time can vary. Start checking your muffins at 18 minutes. Use a toothpick to see if they are done. If it comes out clean, they are ready. If it’s wet, give them a few more minutes.

Essential Baking Tools

Having the right tools helps a lot. I recommend using a non-stick muffin tin. This makes it easy to remove the muffins. If you prefer, use paper liners too. They add a nice touch and make cleanup simple.

For mixing, a sturdy whisk works well for dry ingredients. An electric mixer can help with wet ingredients. Just ensure it is not too powerful; you want to mix gently.

Flavor Enhancements

Want to add some crunch? Try adding nuts or seeds. Chopped walnuts or pecans pair nicely with cranberries. They add texture and flavor.

You could also add sunflower seeds for a nut-free option. Mix them in gently with the cranberries. This extra step creates a tasty surprise in each bite.

Variations

Ingredient Substitutions

Gluten-Free Options

You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that includes xanthan gum to help with texture. This swap keeps the muffins soft and delicious.

Dairy-Free Alternatives

To make the muffins dairy-free, replace the eggs with flax eggs or applesauce. For the vegetable oil, a neutral oil or melted coconut oil works well. This keeps the muffins moist and flavorful without dairy.

Flavor Twists

Different Add-ins

Want to change it up? Try adding chocolate chips or chopped nuts. Dark chocolate pairs well with the tart cranberries. You can also use lemon or lime zest instead of orange zest for a zesty twist.

Seasonal Variations

Utilizing Seasonal Fruits

In spring, use fresh blueberries. Summer is great for raspberries or peaches. In autumn, consider adding chopped apples or pears. Each seasonal fruit brings a new taste to your muffins, making them fun all year round.

Storage Info

Proper Cooling Techniques

Cooling your muffins is key. Let them sit in the pan for about five minutes. This helps them firm up. After that, move them to a wire rack. A wire rack allows air to flow around the muffins. This prevents sogginess. If you skip cooling, the muffins may become wet or mushy.

Best Storage Practices

Storing your muffins right keeps them fresh. Use airtight containers for short-term storage. This helps keep moisture in but also stops air from getting in. If you want to store them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. This way, they won’t stick together.

Shelf Life and Freezing Recommendations

These muffins stay good for about four days at room temperature. If you store them in the fridge, they can last up to a week. When frozen, they stay fresh for about three months. To enjoy, simply thaw them in the fridge overnight. You can also warm them in the microwave for a tasty treat.

FAQs

Can I use frozen cranberries?

Yes, you can use frozen cranberries. They work well in this recipe. If you use frozen ones, don’t thaw them first. Just add them directly to the batter. This keeps the muffins moist. Fresh cranberries can add a bright flavor. Both options are tasty.

Can I make these muffins ahead of time?

Absolutely! You can make these muffins a day or two ahead. Just store them in an airtight container. For longer storage, freeze them. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer.

How do I know when the muffins are done baking?

To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. You can also check for a golden-brown top. The muffins should spring back when lightly touched.

Can I add other fruits or nuts?

Yes! You can add nuts like walnuts or pecans. Dried fruits like raisins or dates also work well. Just make sure to keep the same total amount of mix-ins. This keeps the muffins from becoming too dry or dense.

How can I make these muffins healthier?

You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. You can also replace half of the sugar with honey or maple syrup. For a dairy-free option, use almond milk instead of eggs. These swaps can boost nutrition without losing flavor.

These muffin recipes guide you through making delicious treats using common ingredients. I shared step-by-step instructions, useful tips, and tasty variations to suit everyone’s taste. Remember to adjust baking times and use the right tools for success. Proper storage will keep your muffins fresh longer. Embrace your creativity by trying different flavors and substitutions. Enjoy baking, and savor these mouth-watering muffins with family or friends. Your kitchen adventure starts now, and tasty results are just a recipe away!

To make spiced cranberry orange muffins, gather these key ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup unsweetened applesauce - ½ cup freshly squeezed orange juice - Zest of 1 large orange - 1 teaspoon baking soda - 1 teaspoon baking powder - ¼ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - 1 cup fresh or frozen cranberries (halved if large) - 2 large eggs - 1 teaspoon vanilla extract - ¼ cup vegetable oil These ingredients create a tasty balance of sweetness and spice. The fresh orange juice and zest add a bright flavor that pairs perfectly with the tart cranberries. The spices—cinnamon, ginger, and nutmeg—bring warmth and depth to each bite. Using applesauce keeps the muffins moist without adding extra fat. The combination of granulated and brown sugars gives a nice caramel flavor. Eggs hold everything together and give the muffins a fluffy texture. For cranberries, you can use fresh or frozen ones. If using frozen, just remember to halve them to help distribute the flavor. Overall, this ingredient list is simple and makes a delightful treat! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While your oven heats up, prepare the muffin tin. You can line it with paper liners or lightly grease each cup with oil or butter. This helps the muffins slide out easily after baking. In a large bowl, mix the dry ingredients. Combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, and ½ cup of brown sugar. Add 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Finally, mix in 1 teaspoon of ground cinnamon, ½ teaspoon of ginger, and ¼ teaspoon of nutmeg. Use a whisk to blend everything well. This ensures a clump-free mixture and gives your muffins a great flavor. In another bowl, prepare the wet ingredients. Whisk together ½ cup of unsweetened applesauce, ½ cup of fresh orange juice, and the zest of 1 orange. Add 2 large eggs, 1 teaspoon of vanilla extract, and ¼ cup of vegetable oil. Keep whisking until the mixture is smooth and well blended. This mix brings moisture and flavor to your muffins. Next, combine the wet and dry ingredients. Pour the wet mixture into the bowl with the dry ingredients. With a spatula, gently fold them together. Be careful not to over-mix; this can make your muffins dense. Just mix until you see no dry flour. Now, it's time to add the cranberries. Fold in 1 cup of halved fresh or frozen cranberries. Make sure they are evenly distributed in the batter. This way, every bite will have that tart cranberry flavor you love. Using a spoon or an ice cream scoop, fill each muffin cup about ¾ full. This allows the muffins to rise nicely while baking. Place the muffin tin in your preheated oven and bake for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. It should come out clean when they are ready. After baking, let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps improve their texture. For presentation, you can serve them warm or at room temperature. A light sprinkle of powdered sugar or a drizzle of orange glaze adds a nice touch. Enjoy with your favorite cup of tea or coffee! Mixing is key to great muffins. When you mix, do it gently. Over-mixing makes muffins tough. You want to combine until just blended. The batter should look a bit lumpy; that’s okay! Baking time can vary. Start checking your muffins at 18 minutes. Use a toothpick to see if they are done. If it comes out clean, they are ready. If it’s wet, give them a few more minutes. Having the right tools helps a lot. I recommend using a non-stick muffin tin. This makes it easy to remove the muffins. If you prefer, use paper liners too. They add a nice touch and make cleanup simple. For mixing, a sturdy whisk works well for dry ingredients. An electric mixer can help with wet ingredients. Just ensure it is not too powerful; you want to mix gently. Want to add some crunch? Try adding nuts or seeds. Chopped walnuts or pecans pair nicely with cranberries. They add texture and flavor. You could also add sunflower seeds for a nut-free option. Mix them in gently with the cranberries. This extra step creates a tasty surprise in each bite. {{image_4}} Gluten-Free Options You can easily make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for a blend that includes xanthan gum to help with texture. This swap keeps the muffins soft and delicious. Dairy-Free Alternatives To make the muffins dairy-free, replace the eggs with flax eggs or applesauce. For the vegetable oil, a neutral oil or melted coconut oil works well. This keeps the muffins moist and flavorful without dairy. Different Add-ins Want to change it up? Try adding chocolate chips or chopped nuts. Dark chocolate pairs well with the tart cranberries. You can also use lemon or lime zest instead of orange zest for a zesty twist. Utilizing Seasonal Fruits In spring, use fresh blueberries. Summer is great for raspberries or peaches. In autumn, consider adding chopped apples or pears. Each seasonal fruit brings a new taste to your muffins, making them fun all year round. Cooling your muffins is key. Let them sit in the pan for about five minutes. This helps them firm up. After that, move them to a wire rack. A wire rack allows air to flow around the muffins. This prevents sogginess. If you skip cooling, the muffins may become wet or mushy. Storing your muffins right keeps them fresh. Use airtight containers for short-term storage. This helps keep moisture in but also stops air from getting in. If you want to store them longer, freeze them. Wrap each muffin in plastic wrap, then place them in a freezer bag. This way, they won’t stick together. These muffins stay good for about four days at room temperature. If you store them in the fridge, they can last up to a week. When frozen, they stay fresh for about three months. To enjoy, simply thaw them in the fridge overnight. You can also warm them in the microwave for a tasty treat. Yes, you can use frozen cranberries. They work well in this recipe. If you use frozen ones, don't thaw them first. Just add them directly to the batter. This keeps the muffins moist. Fresh cranberries can add a bright flavor. Both options are tasty. Absolutely! You can make these muffins a day or two ahead. Just store them in an airtight container. For longer storage, freeze them. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. To check if the muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean, they are ready. You can also check for a golden-brown top. The muffins should spring back when lightly touched. Yes! You can add nuts like walnuts or pecans. Dried fruits like raisins or dates also work well. Just make sure to keep the same total amount of mix-ins. This keeps the muffins from becoming too dry or dense. You can swap some ingredients for healthier options. Use whole wheat flour instead of all-purpose flour. You can also replace half of the sugar with honey or maple syrup. For a dairy-free option, use almond milk instead of eggs. These swaps can boost nutrition without losing flavor. These muffin recipes guide you through making delicious treats using common ingredients. I shared step-by-step instructions, useful tips, and tasty variations to suit everyone's taste. Remember to adjust baking times and use the right tools for success. Proper storage will keep your muffins fresh longer. Embrace your creativity by trying different flavors and substitutions. Enjoy baking, and savor these mouth-watering muffins with family or friends. Your kitchen adventure starts now, and tasty results are just a recipe away!

Spiced Cranberry Orange Muffins

Indulge in the delightful flavors of Spiced Cranberry Orange Muffins that will brighten your morning! This easy recipe combines sweet and tart cranberries with zesty orange for a delicious treat. Perfect for breakfast or a snack, these muffins are incredibly moist and flavorful. Get ready to impress your family and friends—click through to explore the full recipe and enjoy the warmth of homemade baking!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup packed brown sugar

½ cup unsweetened applesauce

½ cup freshly squeezed orange juice

Zest of 1 large orange

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 cup fresh or frozen cranberries (halved if large)

2 large eggs

1 teaspoon vanilla extract

¼ cup vegetable oil

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Use a whisk to mix the dry ingredients thoroughly, ensuring there are no clumps.

      Prepare the Wet Ingredients: In a separate mixing bowl, whisk together the unsweetened applesauce, freshly squeezed orange juice, orange zest, eggs, vanilla extract, and vegetable oil. Continue whisking until the mixture is smooth and well blended.

        Combine the Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. With a spatula, gently fold the mixtures together until they are just combined. Be careful not to over-mix, as this can make the muffins dense.

          Incorporate the Cranberries: Add the halved cranberries to the batter and gently fold them in, ensuring they are evenly distributed throughout.

            Fill the Muffin Cups: Using a spoon or an ice cream scoop, divide the batter among the prepared muffin cups. Fill each cup approximately ¾ full to allow for rising during baking.

              Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when the muffins are ready.

                Cool and Serve: Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely, enhancing their texture.

                  - Presentation Tips: Serve the muffins warm or at room temperature, dusted with a light sprinkle of powdered sugar or a drizzle of orange glaze for extra flair. Enjoy with a cup of tea or coffee!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

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