Orange Muffins Cranberry (Print Version)
# Ingredients:
01 -
1/2 teaspoon ground cinnamon (for topping).
02 -
1 tablespoon granulated sugar (for topping).
03 -
1/3 cup brown sugar, packed (for topping).
04 -
1/4 cup melted unsalted butter (for topping).
05 -
2/3 cup all-purpose flour (for topping).
06 -
1 teaspoon baking powder.
07 -
1 teaspoon baking soda.
08 -
1/2 cup softened unsalted butter.
09 -
1/2 cup white sugar.
10 -
1 tablespoon orange zest.
11 -
1/2 teaspoon ground cinnamon.
12 -
1/2 teaspoon salt.
13 -
1/4 cup brown sugar, packed.
14 -
1 3/4 cups all-purpose flour.
15 -
2 large eggs, room temp.
16 -
1/2 cup plain yogurt or sour cream, at room temp.
17 -
2 teaspoons vanilla.
18 -
2 tablespoons fresh orange juice.
19 -
2 tablespoons milk.
20 -
1 1/2 cups cranberries, either fresh or frozen.
21 -
1 cup powdered sugar (for icing).
22 -
2 tablespoons orange juice (for icing).
# Instructions:
01 -
Heat oven to 425°F and line a 12-cup muffin tray or grease it lightly.
02 -
Combine sugars, melted butter, flour, and cinnamon. Chill until needed.
03 -
In a bowl, stir together flour, cinnamon, salt, baking soda, and baking powder.
04 -
Cream butter, white sugar, brown sugar, and zest until smooth. Add eggs, yogurt, and vanilla. Gradually mix in the flour mixture, alternating with juice and milk.
05 -
Gently fold in the cranberries. Divide batter into muffin tins, then sprinkle crumbs on top.
06 -
Start baking at 425°F for 5 minutes, then reduce the heat to 350°F. Bake for another 16-19 minutes without opening the oven.
07 -
Blend orange juice with powdered sugar. Drizzle this on muffins once they’re cool.
# Notes:
01 -
Works with either frozen or fresh cranberries.
02 -
These keep well at room temperature or frozen for longer storage.
03 -
You can adjust this for jumbo or mini-size muffin trays.