These Orange-Cranberry Festive Muffins are a delightful treat, perfect for holiday mornings or any special occasion.
Preheat your oven to 400°F and grease a 12-cup muffin tin.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
Sift the dry ingredients for a smoother batter.
In a separate bowl, whisk together the buttermilk, orange marmalade, melted butter, and egg.
Ensure the butter is cooled to prevent cooking the egg.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Do not overmix to keep the muffins tender.
Fold in the cranberries and walnuts into the batter.
Coat the cranberries in a bit of flour to prevent them from sinking.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Use an ice cream scoop for even portions.
Bake in the preheated oven for about 20 minutes, or until the tops are firm and lightly browned.
Check doneness with a toothpick; it should come out clean.
Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool completely.
Letting them cool prevents sticking and ensures the texture sets.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a cozy treat.
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