Cranberry Orange Muffins

 Cranberry Orange Muffins

Ingredients: Crumb Topping

• 1/3 c packed light or dark brown sugar

• 1 tbsp granulated sugar

• 1⁄2 tsp cinnamon

• 1⁄4 c unsalted butter, melted

• 2/3 c all-purpose flour

Ingredients: Muffins

• 1 3⁄4 c all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1⁄2 tsp cinnamon

• 1⁄2 tsp salt

• 1⁄2 c unsalted butter, softened

• 1⁄2 c granulated sugar

• 1⁄4 c brown sugar

• 1 tbsp orange zest (from about 2 oranges)

• 2 lg eggs at room temp

• 1⁄2 c plain yogurt or sour cream at room temperature

• 2 tsp vanilla extract

• 2 tbsp fresh orange juice

• 2 tbsp milk at room temperature

• 1 1⁄2 c fresh or frozen cranberries (do not thaw)

Ingredients: Orange Icing

• 1 c confectioners’ sugar

• 2 tbsp fresh orange juice

Instructions:

1. Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.

2. Make crumb topping: In a small bowl, mix brown and granulated sugar, cinnamon, and melted butter. Add flour and mix with a fork until crumbs form. Refrigerate while you make muffin batter. (Cold crumbs hold shape better when baking.)

3. To make the muffins, whisk the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl and set aside.

4. In a large bowl, beat butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Add orange zest and beat on medium for 1 minute. Add eggs, yogurt/sour cream, and vanilla. Beat for 1 minute, then turn up to high speed until the mixture is combined and creamy.

5. Add dry ingredients, orange, and milk, and beat until no flour pockets remain. Fold in cranberries. Avoid over-mixing. The batter is thick.

6. Spoon batter into prepared muffin cups, filling to the top. Spoon crumb topping on each, gently pressing down so it sticks.

7. Bake for 5 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 16-19 minutes longer, until a toothpick comes out clean. The total time in the oven is 21-24 minutes.

8. Allow muffins to cool for 5 minutes, then transfer to a wire rack. Cool for 15 minutes before icing.

 Make icing: whisk confectioners’ sugar and orange juice together and drizzle over muffins.


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