Cranberry Orange Muffins
Ingredients
Crumb Topping
-
⅓
cup
packed light or dark brown sugar
-
1
Tablespoon
granulated sugar
-
½
teaspoon
ground cinnamon
-
¼
cup
unsalted butter, melted
-
⅔
cup
all-purpose flour
Muffins
-
1¾
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
½
cup
unsalted butter, softened
-
½
cup
granulated sugar
-
¼
cup
packed light or dark brown sugar
-
1
Tablespoon
orange zest
-
2
large
eggs
-
½
cup
plain yogurt or sour cream
-
2
teaspoons
pure vanilla extract
-
2
Tablespoons
fresh orange juice
-
2
Tablespoons
milk
-
1½
cups
fresh or frozen cranberries
-
optional
amount
coarse sparkling sugar
Orange Icing
-
1
cup
confectioners’ sugar
-
2
Tablespoons
fresh orange juice
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin pan.
- For the crumb topping, mix brown sugar, granulated sugar, cinnamon, and melted butter, then add flour and mix until crumbly.
- For the muffins, whisk together flour, baking soda, baking powder, cinnamon, and salt in a bowl.
- In another bowl, beat together butter, granulated sugar, and brown sugar until creamy, then add orange zest, eggs, yogurt, and vanilla, mixing well.
- Gradually add the dry ingredients, orange juice, and milk, and mix until combined. Fold in cranberries gently.
- Spoon the batter into muffin cups and top with crumb topping, pressing it down slightly.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 16-19 minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- For the icing, mix confectioners’ sugar and orange juice, then drizzle over cooled muffins.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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