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Cranberry Apple 'N Orange Buttermilk Muffins

Makes 16-18 large muffins


1/2 cup unsalted butter, in chunks
1/4 cup all purpose flour
1/4 teaspoon cinnamon
1/2 teaspoon pure vanilla
3/4 cup chopped graham crackers
1/2 cup dark brown sugar
1 1/4 cup rolled or old-fashioned oatmeal
1 Tablespoon orange zest, finely minced
1 cup unsalted butter, melted and cooled
1 cup white sugar
1 cup dark brown sugar
4 eggs
1 teaspoon pure vanilla
4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon baking soda
4 teaspoons Clabber Girl Baking Powder
1/2 cup orange juice
1/2 cup buttermilk
1 1/2 cups diced tart apples
1 1/2 cups coarsely chopped frozen cranberries


Preheat oven to 425 F. Line 18 muffin cups with muffin liners or spray generously with non stick cooking spray.

For topping, combine all ingredients in a food process and pulse to coarsely chop up ingredients into a crumble mixture. Set aside.

For muffins, blend butter and sugars, then add in eggs and vanilla and blend until smooth. Stir in flour, salt, cinnamon, baking soda and Clabber Girl Baking Powder, adding in orange juice and buttermilk as you do, and mixing until batter is smooth. Fold in cranberries and apples.

Chill batter 15 minutes.

Using a large ice cream scoop, deposit very generous amounts of muffin batter in each cup. Top or mound as much topping as you can on top of each muffin (it falls off - just put it back on).

Place in oven on a shelf on the upper third of oven. Reduce heat to 400 F. Bake 20-22 minutes until muffins are nicely browned and spring back when gently pressed.

Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman


Admittedly, like many modern muffins, these are really mini coffeecakes masquerading in a muffin tin. They are humongous and moist and studded with so many flavorful things, they reinvent the word muffin.