Cranberry Orange Muffins (Print Version)
# Ingredients:
01 -
1/3 cup packed brown sugar (for topping).
02 -
1 tablespoon granulated sugar (for topping).
03 -
1/2 teaspoon ground cinnamon (for topping).
04 -
1/4 cup unsalted butter, melted (for topping).
05 -
2/3 cup all-purpose flour (for topping).
06 -
1 3/4 cups all-purpose flour.
07 -
1 teaspoon baking soda.
08 -
1 teaspoon baking powder.
09 -
1/2 teaspoon ground cinnamon.
10 -
1/2 teaspoon salt.
11 -
1/2 cup unsalted butter, softened.
12 -
1/2 cup granulated sugar.
13 -
1/4 cup packed brown sugar.
14 -
1 tablespoon orange zest.
15 -
2 large eggs, room temperature.
16 -
1/2 cup plain yogurt or sour cream, room temperature.
17 -
2 teaspoons vanilla extract.
18 -
2 tablespoons fresh orange juice.
19 -
2 tablespoons milk.
20 -
1 1/2 cups fresh or frozen cranberries.
21 -
1 cup confectioners' sugar (for icing).
22 -
2 tablespoons orange juice (for icing).
# Instructions:
01 -
Preheat oven to 425°F. Prepare 12-count muffin pan with liners or spray.
02 -
Mix sugars, cinnamon, butter, and flour until crumbly. Refrigerate.
03 -
Whisk flour, baking soda, baking powder, cinnamon, and salt.
04 -
Beat butter, sugars, zest until creamy. Add eggs, yogurt, vanilla. Mix in dry ingredients, juices alternately.
05 -
Fold in cranberries gently. Fill muffin cups and top with crumb mixture.
06 -
Bake at 425°F for 5 minutes, reduce to 350°F for 16-19 minutes without opening oven.
07 -
Whisk confectioners' sugar and orange juice. Drizzle over cooled muffins.
# Notes:
01 -
Can be made with fresh or frozen cranberries.
02 -
Stores well at room temperature or frozen.
03 -
Can be made as jumbo or mini muffins.