Cranberry Orange Muffins (Print Version)
# Ingredients:
01 -
1/3 cup packed brown sugar (topping).
02 -
1 tablespoon granulated sugar (topping).
03 -
1/2 teaspoon ground cinnamon (topping).
04 -
1/4 cup unsalted butter, melted (topping).
05 -
2/3 cup all-purpose flour (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.
17 -
2 teaspoons vanilla extract.
18 -
2 tablespoons fresh orange juice.
19 -
2 tablespoons milk.
20 -
1 1/2 cups cranberries.
21 -
1 cup confectioners' sugar.
22 -
2 tablespoons orange juice.
# Instructions:
01 -
Heat oven to 425°F. Line 12-count muffin pan.
02 -
Mix sugars, cinnamon, butter, flour until crumbly. Chill.
03 -
Whisk flour, baking soda, baking powder, cinnamon, salt.
04 -
Beat butter, sugars, zest until creamy. Add eggs, yogurt, vanilla.
05 -
Mix in dry ingredients alternately with juices. Fold in cranberries.
06 -
Fill cups, add topping. Bake 5 minutes at 425°F, reduce to 350°F for 16-19 minutes.
07 -
Mix confectioners' sugar and juice. Drizzle over cooled muffins.
# Notes:
01 -
Fresh or frozen cranberries work.
02 -
Can make different sizes.
03 -
Stores well at room temperature.