Firehouse Orange-Cranberry Nut Muffins

From Yankee Magazine

Quickbreads, Coffee Cakes Recipes

Yield: 18–24 muffins

At the beloved Firehouse Bakery in Norridgewock, Maine, these sweet-tart muffins always drew a crowd. And even though the bakery is now closed, the flavors live on.

• 3-1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1-1/4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 8 ounces cream cheese, at room temperature
• 5 tablespoons butter, at room temperature
• 1-3/4 cups granulated sugar plus extra for garnish
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons freshly grated orange zest
• 1 cup milk
• 1/2 cup chopped walnuts
• 1/2 cup dried sweetened cranberries

Preheat oven to 350°. Grease the cups of two muffin tins or insert paper baking liners. Set aside.

In a medium-size bowl, combine flour, baking soda, baking powder, and cinnamon. Stir with a whisk until blended; then set aside.

In a large mixing bowl, beat cream cheese and butter until smooth. Add sugar and beat well. Scrape bowl; then add eggs, one at a time, mixing well after each. Add vanilla and orange zest.

Using a wooden spoon, alternately add milk and flour mixture in two batches, stirring by hand just enough to combine ingredients. Stir in walnuts and berries.

Scoop batter into muffin cups, each cup about three-quarters full. Sprinkle tops with extra sugar. Bake until tops are golden brown and spring back when touched, 20–25 minutes.

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