Cranberry Peach Muffins

Earlier today I was cleaning out our refrigerator and stumbled upon a bag of fresh cranberries I had bought over a month ago. They still looked good but goodness, I needed to use them! Fast forward ten minutes, I was organizing the freezer and found a large ziplock filled with frozen peaches I had frozen back in September (I simply adore peach season and those amazing peaches from Palisade CO!). It did not take much brain power to conclude I needed to bake some muffins for the week.

Using clementines for citrus and what I had around the kitchen, I combined a few recipes to come up with this delicious one listed below. The muffins feel like summer and winter combined with the tangy cranberry and sweet peach flavors. Beware, it makes a lot (I made 46 muffins) and so far I’ve already had two and they are still warm from the oven! Luckily, I can take these to work tomorrow so they won’t be lying around our house for too long.

Starting Ingredients

Cranberry Peach Muffin!

Cranberry Peach Muffins

  • 3 cups fresh cranberries
  • 1 Tablespoon Grand Marnier
  • 2 Tablespoons raspberry liquor
  • 1 T granulated sugar plus 1 cup granulated sugar, separated
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 2 teaspoons orange zest
  • 10 Tablespoons butter, melted
  • 1 ½ cups milk
  • 1 ½ cup heavy whipping cream
  • 2 Tablespoons fresh orange juice
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped (I bet almonds would be good as well!)
  • 1 ½ cups frozen peaches, chopped

Combine the cranberries, two liquors, and 1 Tablespoon granulated sugar in a bowl. Set aside.

Cranberries soaking

Preheat oven to 350 °F. Sift together the flour, baking powder, and salt. Whisk in the 1 cup granulated sugar, brown sugar, and orange zest. Set aside.

Dry Ingredients

Whisk together the melted butter, milk, heavy whipping cream, orange juice, eggs, and vanilla.

About to combine everything

Stir the wet ingredients into the dry ingredients. The mixture will be lumpy, do not over-mix. Stir in the cranberry mixture, peaches, and walnuts until just combined.

Final additions

Grease 4 muffin tins and using an ice-cream scooper, scoop the dough into the tins. Bake  for 18-20 minutes or until the edges are lightly browned. Let the muffins cool in the tins for 5 minutes then transfer to a wire rack until completely cooled. Eat!

Cooling

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