Wednesday, January 20, 2016

Cranberry Orange Muffins

Cranberry Orange Muffins
Courtesy of Sally's Baking Addiction



1/2 cup unsalted butter, softened to room temperature

1/2 cup  granulated sugar
1/4 cup  dark brown sugar

2 large eggs, room temperature 

1/2 cup sour cream
2 teaspoons vanilla extract
zest of 2 oranges

Blend in another bowl:

1 and 3/4 cups all-purpose flour (measured correctly)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Add dry to wet and add:
2 Tablespoons orange juice
2 Tablespoons milk (any kind)

Fold in:
1 and 1/2 cups fresh or frozen cranberries (do not thaw)

Bake in a muffin tin lined with muffin cups or an oiled and floured muffin tin. Makes about 12 

Bake for 5 minutes in a preheated 425 F oven then lower to 350 for another 18-20 minutes. Cool and glaze.
1 cup confectioners' sugar
3 Tablespoons  orange juice, or half orange and half lemon juice

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