Winstead Inn’s Cranberry-Orange Muffins with Crumb Topping

When all the excitement of the season just gets a little too much for you, think about the serenity of Cape Cod, off season.  And one of the best places to enjoy that serenity (and sophistication) is the Winstead Inn and Beach Resort in beautiful Harwich Port.  Hosts Greg Winston and Doug Heywood will make certain you have an unforgettable stay.
In addition to managing the Inn, Doug is also a wonderful cook and delights the Inn’s guests with his wonderful breakfasts.  Since the first commercial cranberry bog in the United States was in Harwich, it is natural that Doug’s favorite breakfast muffin is Cranberry-Orange Muffins. This is a favorite of many guests.  Book a reservation at the Inn and find out for yourself.

However, if you would still like the recipe, here it is:

Winstead Inn’s Cranberry-Orange Muffins  with Crumb Topping
This recipe serves 24 people

Bowl 1 – Whisk together
4 cups flour
1 1/4 cups(little less) granulated sugar
2 Tsp baking powder
1 Tsp salt
Zest of whole orange (not navel)

Bowl 2 – Whisk together
3 Lg eggs
12 tbls. (1.5 sticks) unsalted butter(melted)
Juice of orange plus milk to total 1 cup
1/2 cup sour cream

Bowl 3:
2 cups frozen chopped cranberries
CRUMB TOPPING – This finishes and truthfully makes the muffin.
8 tbsp. (1 stick) of butter softened to room temperature
1 cup flour
1/2 cup white & 1/2 cup brown(light or dark) sugar
Fork together to consistent crumble


PREHEAT oven 375 degrees(bake convection)…GREASE 2 standard muffin tins. Combine bowls 1 and 2, stirring just until evenly moistened.  While still lumpy, fold in the 2 cups frozen chopped cranberries (DO NOT over mix). Use a 2 inch scoop (generous) to fill muffin cups and top with heaping tbsp. of topping,  Make mixture a day in advance and refrigerate for next day.  If baking right away, the cooking  time should be slightly shortened or slightly lengthened if not convection oven. BAKE 22 minutes, tops should be dry and springy.
COOL 5 minutes, and enjoy.

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