Orange Cranberry Muffins (Print Version)
# Ingredients:
01 -
1/4 cup melted unsalted butter (goes on top).
02 -
1/3 cup packed brown sugar (used as topping).
03 -
1/2 teaspoon ground cinnamon (for the topping layer).
04 -
1 tablespoon granulated sugar (as a topping).
05 -
2/3 cup all-purpose flour (used to make topping).
06 -
1 teaspoon baking powder.
07 -
1/2 teaspoon ground cinnamon.
08 -
1/2 teaspoon table salt.
09 -
1 teaspoon baking soda.
10 -
1 3/4 cups regular all-purpose flour.
11 -
1/2 cup softened unsalted butter.
12 -
1 tablespoon grated orange zest.
13 -
1/4 cup packed dark brown sugar.
14 -
1/2 cup granulated sugar.
15 -
2 teaspoons vanilla extract.
16 -
2 tablespoons milk.
17 -
2 large eggs, room temp.
18 -
2 tablespoons freshly squeezed orange juice.
19 -
1/2 cup plain yogurt or sour cream at room temperature.
20 -
1 1/2 cups fresh or frozen cranberries.
21 -
2 tablespoons orange juice (used for the icing).
22 -
1 cup powdered sugar (used for icing).
# Instructions:
01 -
Set oven to 425°F. Line or coat a 12-cup muffin pan.
02 -
Combine cinnamon, flour, sugars, and melted butter until you get crumbs. Chill them in the fridge.
03 -
Blend salt, baking soda, baking powder, flour, and cinnamon in a bowl.
04 -
Whip butter, sugars, and orange zest until creamy. Add eggs, then yogurt, and vanilla. Alternate mixing in dry ingredients with juices.
05 -
Carefully stir in cranberries. Spoon into muffin tin, piling the crumb topping on each.
06 -
Start baking at 425°F for 5 mins, then lower to 350°F for about 16-19 mins. Don't open the oven while baking!
07 -
Stir orange juice and powdered sugar together, then drizzle over cooled muffins.
# Notes:
01 -
Fresh or frozen cranberries can work.
02 -
Keeps well at room temp or frozen.
03 -
Make these as minis or in jumbo sizes too.