Glazed Cranberry Orange Muffins
Servings 12
Equipment
- Muffin Tray
- Hand mixer
- Wire Cooling Rack
Ingredients
Cranberry Orange Muffins:
- ½ cup unsalted butter, room temperature
- ½ cup white sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- ½ cup sour cream
- 2 tsp vanilla extract
- Zest from 2 oranges
- 1¾ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 tbsp fresh orange juice
- 2 tbsp milk
- 1½ cups fresh cranberries, divided
- Turbinado sugar
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
- Prepare the muffin batter by using a hand mixer and beating the butter until creamy, about 1 minute.
- Add the white sugar and brown sugar and blend until creamy, 2 minutes.
- Add the eggs, sour cream, and vanilla extract; beat until smooth and creamy.
- Add the orange zest and mix.
- In a separate dish, stir the flour, baking powder, baking soda, cinnamon, and salt together until well combined.
- Slowly add the flour mixture to the batter until just combined.
- Add the milk and orange juice, gently whisk until combined, and little lumps remain. Gently fold in 1¼ cups of the fresh cranberries.
- Spoon the batter equally into the muffin pan, filling them to the top. Add the remaining ¼ cup of fresh cranberries to the top of each muffin.
- Sprinkle some coarse sugar on top of each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue baking for 12-15 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before removing them to a wire cooling rack over parchment paper to finish cooling.
- Prepare the orange glaze by combining the powdered sugar with the fresh orange juice and mixing until creamy and smooth.
- Drizzle over the top of the muffins. Serve and enjoy.