It’s Muffin Season in My House

Crowned with a brown sugar crust, this is a satisfying breakfast or brunch-style muffin. Dreamstime/TCA

These Seriously Simple muffins are a family tradition that I make to usher in the fall months. Slightly moist and crumbly, they’re my kind of comfort food.

Dried cranberries and yellow cornmeal provide added texture to a classic muffin recipe, and orange juice and zest bring all the flavors together. These rustic, crusty muffins are wonderful served warm right out of the oven along with berry preserves and sweet butter.

Here are a few helpful tips to make sure you have fluffy, moist muffins:

• Measure out the dry ingredients in a bowl or on a large sheet of wax paper.
• Cream the butter and sugar; then add the remaining wet ingredients until nicely blended.
• Don’t overmix, or you will have dense, short, heavy muffins.
• Spray the muffin tins carefully and evenly with baking spray.
• Freeze any remaining muffins in plastic lock-top bags. Defrost and warm slightly before serving.

Brown Sugar Crusted Cranberry Muffins

Makes 12 muffins

• Baking spray
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup milk
• 1/4 cup fresh orange juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons finely chopped orange zest
• 1 cup dried cranberries
• 2 tablespoons brown sugar

1. Preheat the oven to 350 degrees F. Prepare a 12-muffin tin by spraying each muffin tin well with baking spray or use cupcake liners. Reserve.

2. In a large mixing bowl, whisk together the baking powder, salt, flour and cornmeal, and set aside. Combine the milk and orange juice in a measuring cup and set aside.

3. In the bowl of an electric mixer, beat the butter on medium speed until it is light and fluffy. Gradually add sugar and beat until very light, about 2 minutes. Add eggs one at a time, mixing each one in well before adding the next. Add the vanilla and orange zest and mix well. Using a spatula, fold in half of the dry flour mixture, then half of the milk/juice mixture. Repeat with the remaining flour mixture and liquid, then fold in the cranberries. Do not overwork the batter.

4. Pour the batter into the prepared tins, making sure to get an equal number of cranberries into each one. Evenly sprinkle the brown sugar over the top of each muffin.

5. Bake the muffins for 30 minutes, or until pierced with a toothpick and come out clean and the tops are golden. Cool on a rack, and serve warm or room temperature.

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