Orange Muffins with Cranberry Rosemary Compote

Today’s recipe came about after I’d made my cranberry simple syrup for the tasty Cranberry Rosemary Mule cocktails.

I ended up with these jammy cranberries leftover and I just couldn’t bring myself to toss them.  They seemed like the perfect addition to muffins.

I chose an orange muffin as the base since orange complements cranberries so beautifully. And since the cranberries had a hint of rosemary, I decided to play up the rosemary with an orange rosemary sugar.

The muffins were perfect for a wintery morning. I imagine these would be the perfect treat for grownups on Christmas morning!

Orange Muffins with Cranberry Rosemary Compote

Inspired by Dachshund Mom

Muffins

1 ½ cups all purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup white sugar

2 eggs

½ cup vegetable oil

½ cup milk

¼ cup freshly squeezed orange juice

Zest from 1 orange

½ teaspoon vanilla extract

1 cup cranberry compote

Orange Rosemary Sugar Topping

2 tablespoons white sugar

1 teaspoon fresh rosemary, minced

1 teaspoon orange zest

Line a 12-cup muffin tin with paper liners and preheat the oven to 375 degrees (do not use the convection setting).

In a large bowl, whisk together the flours, baking soda, baking powder, salt, and sugar.

In a separate bowl, whisk together the eggs, oil, milk, orange juice, vanilla, and orange zest.

Pour the liquid ingredients into the dry and stir to mix.  Divide the batter evenly between the lined muffin tin. 

Top each muffin with a dollop of cranberry compote (I used about a tablespoon).  Use a toothpick or skewer to lightly swirl the compote. 

Stir together the remaining sugar, rosemary, and zest for the sugar topping.  Sprinkle on top of each muffin.

Bake for 20 minutes or until a toothpick inserted into the center comes out clean.  

Move to a wire rack and cool for 10 minutes in the pans.  Then remove and serve or cool completely and store in an airtight container.  These muffins are best served fresh, but will last a few days in a container.

Makes 12 muffins