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Fluffy Cranberry-Orange Muffin Tops
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Fluffy Cranberry-Orange Muffin Tops

Fluffy Cranberry-Orange Muffin Tops

Serves 2 | with Whipped Cream Cheese and Fresh Fruit Salad

What's better than the fragrant smell of freshly-baked muffins wafting through your kitchen? Eating just the muffin tops, of course! Filled with tart orange zest and sweet cranberries, these mouthwatering, golden tops are always a brunch favourite!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

1 unit


½ cup

Dried Cranberries

2 tsp

Baking Powder

3.33 tbsp

White Sugar

1 tbsp


237 mL


(Contains Milk)

86 g

Cream Cheese

(Contains Milk)

1 unit


170 g

Red Grapes

1 unit


(Contains Egg)

1 unit

Gala Apple

Not included in your delivery

6 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


2 tbsp


(Contains Milk)


Nutrition Values

Calories1570 kcal
Fat92 g
Saturated Fat55 g
Carbohydrate168 g
Sugar84 g
Dietary Fiber10 g
Protein22 g
Cholesterol345 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Parchment Paper
Medium Bowl
Small Bowl
Silicone Brush
Box Grater



Before starting, preheat the oven to 400°F. Place 6 tbsp unsalted butter in the freezer for 10 min to harden. Wash and dry all produce. Prepare a parchment-lined baking sheet. Zest orange. Add dried cranberries and enough warm water to cover by 1/2 inch to a small bowl. Set aside. Whisk together flour, 2 tsp baking powder, 3 tbsp sugar and 1/2 tsp salt in a large bowl. Whisk together three-quarters of the cream, egg, orange zest and 2 tsp honey in a medium bowl.

Make muffin top batter and bake

Remove butter from the freezer, then, using the largest side of a box grater, grate butter. Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour. Drain cranberries. Add cream mixture and cranberries to the large bowl with butter and flour. Stir gently until combined. Using 2 large spoons, scoop batter onto the prepared baking sheet in 6 large mounds. Brush 2 tbsp milk onto muffin tops, then sprinkle 1 tsp sugar over each muffin top. Bake muffin tops in the middle of the oven until golden-brown, 15-18 min.

Make fruit salad

Meanwhile, juice half the orange. Cut remaining orange into segments. Halve grapes. Halve, peel, then cut kiwi into 1/2-inch half-moons. Core, then cut apple into 1/2-inch pieces. Whisk together orange juice and remaining honey in another large bowl. Add orange segments, grapes, apple and kiwi, then toss to combine.

Make whipped cream cheese and serve

Add cream cheese, remaining cream and 1 tsp sugar to another medium bowl. Using an electric mixer or hand whisk, beat until stiff peaks form, 1-2 min. Transfer whipped cream cheese mixture to a small dish. Divide cranberry-orange muffin tops and fruit salad between plates. Serve whipped cream cheese on the side.