Cranberry Orange Muffies

Cranberry, orange zest, lemon zest and touch of white chocolate muffie, if a muffin and a cookie had a baby they would make this.

For me, my favorite part of a muffin has to be the top. The rest of the muffin might be too much when  I eat it and sometimes I just want a top. It has toppings, at time a slight crunch and I believe the most flavor.

The first time I heard of a muffie, a combination of a cookie and a muffin, was from a chain cafe restaurant that my mother and I go a couple of times a year. When she first saw them for fell in love with them and now when we go there she gets almost all of them.

Like I said in the title, a muffie is a combination of a muffin and a cookie. It is in the shape of a cookie but has a fillings of a muffin and softer.

Here are some other recipes that you may like if you like these:
Doughnut Muffins
Spiced Cranberry Orange Doughnut Muffins
Spiced Cranberry Orange Cake

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Cranberry Orange Muffies

Time

Prep:10 to 15 minutes
Baking: 14 to 15 minutes
Cooling: 30 minutes

Ingredients

3 1/2 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, melted and cooled
1 1/2 cup Granulated Sugar
3 Large Eggs, room temperature
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Fine Sea Salt
1 Tablespoon Pure Vanilla Extract
1 teaspoon Orange Extract, optional
1 Tablespoon Orange Zest, 2 to 3 Large Oranges
1/4 cup Orange Juice, 1 to 2 Large Oranges
1 teaspoon Lemon Zest 
2 cups Dried Cranberries, chopped
1/2 cup Sour Cream 
1 cup Premium White Chocolate

1. Preheat oven to 325 degrees. Line two to three cookie sheet with parchment paper.
2. In a medium size bowl, whisk together 3 cups of flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together eggs, cooled butter and sugar on medium until light and fluffy. Stir in vanilla extract, orange juice and sour cream.
3. Slowly add in flour mixture on a medium speed. Toss orange zest, lemon zest, dried cranberries and white chocolate in the last 1/2 cup of flour. Fold into batter until well incorporated.
4. Spoon out batter 1/4 cup of batter with 2 inches space apart. Smooth with wet fingers. Bake for 14 to 15 minutes or until a toothpick comes clean. Rotating pans halfway through. If they are not fully cooked on the inside after 12 minutes, cover with a piece of parchment and bake for 2 to 3 minutes. You probably only need to do that for the first batch, that's what happened to me.
5. Remove from oven and let cool for 5 minutes on pan then transfer to a wired rack to cool completely.
6. Store in an airtight container for up to a week.
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