The Christmas season is hear and cranberries are one of those main ingredients. Cranberries for some are a no no and cranberry sauce is avoided at all costs at those dinners; but for me I’m all about my homemade cranberry sauce. So this year I thought wouldn’t having cranberries somewhere ese besides Christmas dinner could change a few minds. So here we go.
Yield/Serving: 12 -16
Prep Time: 15 min.
Cook Time: 25 – 30 min.
Difficulty level is: Easy
Ingredients
Muffins
⦁ 3 cups all purpose flour
⦁ 1 tbsp baking powder
⦁ ½ tsp sea salt
⦁ ¼ tsp nutmeg
⦁ ½ tsp ground cardamom
⦁ ½ tsp ground ginger
⦁ ½ tsp cloves
⦁ ½ tsp mixed spice
⦁ 8 tbsp unsalted butter
⦁ 3/4 cup granulated sugar
⦁ 1/3 cup golden brown sugar
⦁ orange zest, from half a large orange
⦁ 2 tsp vanilla extract
⦁ 2 large eggs, at room temperature
⦁ 1 cup full fat sour cream, at room temperature
⦁ 1/3 cup orange juice
⦁ 2 cups fresh cranberries
Orange Glaze
⦁ 1 cups confectioners’ sugar sifted
⦁ 1 tbsp freshly squeezed orange juice
⦁ orange zest, from half a large orange
⦁ 2 tsp 2% milk
⦁ 1 tsp pure vanilla extract
Assembly
Muffin
- Preaheat oben to 400°F.
- Line muffin tin with muffin liners and spray with cooking spray.
- Using a large bowl sift flour, baking powder, salt and all spices and set aside.
- Using a stand mixer with the paddle attachment combine butter, sugars, orange zest, vanilla extract and combine for about 3 minutes. Scape down the sides as needed with a spatula.
- Add eggs one at a time beating well after each addition and scraping down the sides again as needed.
- In another smaller bowl add sour cream and orange juice and whisk together.
- Turn mizer back on low and alternate between flour and sourcream mixture ending on the flour until just combined.
- Fold in fresh cranberries using the spatula until evenly mixed.
- pour into muffin tins.
- Bake for 25 – 30 minutes, or until the top are lightly golden brown and a cake tester inserted comes out clean.
- Let cool for 10 minutes in pan and the transfer to a cooling rack.
Orange Glaze - Using a medium bowl combine confectioners’ sugar, ornage juice, zest and milk and whisk until smooth. (Add more milk if you like the consistency a little thinner.)
- Brush over muffins and serve.
Please Enjoy
My thoughts
I honestly don’t make muffins a lot and I don’t know why. I was afraid to over fill the muffin cups which is why my recipe ending up with 12 muffins and 4 mini tea cakes. I was hoping for those muffins you buy at the baker that exploded at the top and these did not because I under-filled them. These are the perfect combo of sweet and tart. I’m a sucker for a tart recipe so I was very happy with these and the smell and taste of the fresh orange really pumped up the brightness of the muffins. I can’t wait to make these again already. My usual suspects that enjoy tart as much as me loved them and even one who isn’t a cranberry fan said they were good; so I’ll take it.