Cranberry Orange Muffins; Muffins 2 cups + 1 tbsp all purpose flour (240g + 9g) 2 tsp baking powder (8g) 1/2 tsp salt (6g) 1 tbsp orange zest (6g) 1-2 oranges 1 1/4 cup granulated sugar (250g) 8 tbsp unsalted butter (114g) melted and cooled 2 eggs 2 tsp vanilla extract (5ml) 1/4 cup milk (60ml) 1/4 cup freshly squeezed orange juice (60ml) 2-3 oranges 1 1/2 cup cranberries (150g) fresh or frozen Crumble Topping 1/2 cup all-purpose flour (60g) 1/3 cup granulated sugar (70g) 3 tbsp brown sugar (40g) pinch freshly grated orange zest pinch salt 4 tbsp unsalted butter (60g) melted and cooled Cranberry Syrup 1 cup cranberries (100g) fresh or frozen 1 tbsp granualted sugar (12g) INSTRUCTIONS Cranberry Syrup In a saucepan over medium-high heat bring 1 cup of cranberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the cranberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside and allow to cool to room temperature. Crumble Topping In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, orange zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside. Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, salt, and orange zest. Mix together and set aside. In a large mixing bowl combine sugar, butter, eggs, vanilla extract, milk, and orange juice. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. In a small bowl toss the cranberries with 1 tbsp of flour. Gently fold the cranberries into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin* Spoon the cranberries syrup on top of each muffin and use a toothpick to swirl it around. Generously top each muffin with the crumble mixture. Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes** Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack. Thanksgiving recipes, thanksgiving food, fall baking, thanksgiving baking