Cranberry Orange Muffins
 
Prep time
Cook time
Total time
 
Yield: 12 muffins
Ingredients
For the Muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon finely grated orange zest
  • 4 Tbsp (1/2 stick) unsalted butter, melted and cooled
  • 1¼ cups sour cream
  • ¾ cup dried cranberries
For the Glaze:
  • ¼ cup sugar
  • ¼ cup orange juice
For the Orange-Sugar Topping:
  • ½ cup sugar
  • 1 teaspoon finely grated orange zest
Instructions
  1. Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
  2. Make the glaze and orange-sugar topping: Combine ½ cup sugar and 1 teaspoon orange zest in a small bowl and set aside. In a small saucepan, combine ¼ cup sugar and ¼ cup orange juice. Bring to a simmer, stirring occasionally, until mixture is thickened and syrupy.
  3. Make the muffins: Combine flour, baking powder, and salt in a bowl and stir to combine.
  4. In a large bowl (or the bowl of a stand mixer), beat the egg, sugar, and orange zest together at medium speed until combined and thickened. Add the cooled melted butter and sour cream in separate additions at low speed until just combined. Add the flour and beat at low speed until combined. Fold in the cranberries with a rubber spatula.
  5. Divide batter into prepared muffin tin. Fill cups ½ - ⅔ full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for five minutes. Brush the top of each muffin generously with the sugar/orange juice glaze, then dip into the orange-sugar topping.
  6. Serve warm or at room temperature. These also freeze well in a tightly sealed container or Ziploc bag for 3-4 months.
Recipe by Baked In at https://www.baked-in.com/2011/12/21/cranberry-orange-muffins/