Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cranberry orange muffins. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Cranberry Orange Muffins is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Cranberry Orange Muffins is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have cranberry orange muffins using 27 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cranberry Orange Muffins:
- Make ready 1/2 cup (115 g) unsalted butter, softened to room temperature
- Get 1/2 cup (100 g) granulated sugar
- Get 1/4 cup (50 g) packed light or dark brown sugar
- Make ready 2 large eggs, room temperature preferred
- Make ready 1/2 cup (120 g) yogurt
- Get 2 teaspoons vanilla extract
- Prepare zest of 2 oranges
- Prepare 1 3/4 cup (220 g) all-purpose flour (measured correctly)
- Take 1 teaspoon baking soda
- Make ready 1 teaspoon baking powder
- Get 1/2 teaspoon ground cinnamon
- Take 1/2 teaspoon salt
- Take 2 Tablespoons (30 ml) orange juice
- Prepare 2 Tablespoons (30 ml) milk (any kind)
- Prepare 1 1/2 cup (185 g) fresh or frozen cranberries (do not thaw)
- Prepare Streusel Topping
- Get 1/2 Cup all-purpose flour
- Get 1/4 Cup packed brown sugar
- Prepare 1/2 tsp ground cinnamon
- Get Pinch salt
- Prepare 4 Tbs unsalted butter, cold cut into small pieces
- Take 1 tbls heavy cream
- Prepare Place flour an brown sugar in a bowl mix together add salt, put in butter and toss until the topping look about pea size. Sprinkle in heavy cream and toss again. Add to muffins and bake
- Make ready Glaze
- Take 1 Cup confectioners sugar, Sifited
- Make ready 1/8 Cup orange juice
- Prepare Place sugar in small bowl, add orange juice a little at a time until you get a glaze consistency
Instructions to make Cranberry Orange Muffins:
- Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined. In Large bowl toss together flour, baking soda, baking powder, cinnamon and salt. Pour wet ingredients in dry ingredients slowly mix with a whisk. Add the orange juice, milk gently whisk until combined with lumps. Fold in the cranberries with a wooden spoon and rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.)
- Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
- Make ahead tip: Unglazed muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months.
- Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with orange flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well.
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