Jumbo Orange Muffins with Cranberries, Walnuts and Chocolate
Jumbo bakery size muffins flavored with fresh orange zest, fresh orange juice, and vanilla bean paste. Tender muffins feature cranberries, toasted walnuts, and chocolate chips or chunks. Best served warm topped with a bit of butter, orange marmalade, or cranberry sauce.
Equipment
- 1 (6-cavity) jumbo muffin pan
Ingredients
- 150 grams granulated sugar (3/4 cup)
- 3 grams fresh orange zest (1 tablespoon)
- 250 grams all-purpose flour (1-3/4 cups), sifted
- 12 grams baking powder (2-1/2 teaspoons)
- 1 grams fine sea salt (1/4 teaspoon)
- 100 grams egg (2 large)
- 42 grams unsalted butter (3 tablespoons), melted and cooled
- 40 grams vegetable oil (3 tablespoons)
- 60 grams sour cream (1/4 cup)
- 60 grams whole milk (1/4 cup)
- 120 grams fresh orange juice (1/2 cup)
- 3 grams vanilla bean paste or vanilla extract (1/2 teaspoon)
- 80 grams fresh or frozen cranberries (1/2 cup)
- 60 grams walnuts, toasted (1/2 cup)
- 60 grams chocolate chips or chunks (1/2 cup)
Instructions
- Preheat oven to 375 degrees F. Line 6-cup jumbo muffin pan with paper liners.
- Add granulated sugar and fresh orange zest to small bowl. Stir to combine. Set aside.
- Add all-purpose flour, baking powder, and fine sea salt to large mixing bowl. Whisk to combine. Add the orange sugar to the flour mixture. Whisk to combine. Set aside.
- Add eggs, melted butter, vegetable oil, sour cream, whole milk, fresh orange juice, and vanilla bean paste to large mixing bowl. Whisk until smooth. Set aside.
- Add the egg mixture to the flour mixture. Fold in using a large spatula. Avoid over mixing.
- Add the cranberries, toasted walnuts, and chocolate to the muffin batter. Fold in using a large spatula.
- Divide the muffin batter between the prepared muffin cups using an ice cream scoop.
- Bake for 22 minutes or until the edges of the muffin are golden brown, the center is firm to the touch, and a toothpick inserted in the center comes out clean.
- Remove the muffin pan from the oven and place on wire rack to cool for 15 minutes. Remove muffins from tin to cool completely.
- Store leftover muffins in an airtight container at room temperature.