Orange Buttery Muffins (Print Version)
# Ingredients:
01 -
1 1/2 cups fresh or frozen cranberries.
02 -
2 tablespoons milk.
03 -
2 tablespoons fresh orange juice.
04 -
2 teaspoons vanilla extract.
05 -
1/2 cup plain yogurt or sour cream, room temperature.
06 -
2 large eggs, room temperature.
07 -
1 tablespoon orange zest.
08 -
1/4 cup packed brown sugar.
09 -
1/2 cup granulated sugar.
10 -
1/2 cup unsalted butter, softened.
11 -
1/2 teaspoon salt.
12 -
1/2 teaspoon ground cinnamon.
13 -
1 teaspoon baking powder.
14 -
1 teaspoon baking soda.
15 -
1 3/4 cups all-purpose flour.
16 -
2/3 cup all-purpose flour (for topping).
17 -
1/4 cup unsalted butter, melted (for topping).
18 -
1/2 teaspoon ground cinnamon (for topping).
19 -
1 tablespoon granulated sugar (for topping).
20 -
1/3 cup packed brown sugar (for topping).
21 -
1 cup confectioners' sugar (for icing).
22 -
2 tablespoons orange juice (for icing).
# Instructions:
01 -
Set the oven to 425°F. Line or grease a 12-cup muffin pan.
02 -
Stir together the sugars, flour, cinnamon, and melted butter until crumbly. Chill in the fridge.
03 -
Combine cinnamon, flour, baking soda, baking powder, and salt in a bowl.
04 -
Cream softened butter, sugars, and orange zest until smooth. Add yogurt, eggs, and vanilla one at a time. Gradually mix in dry ingredients and alternate with milk and juices.
05 -
Gently fold in the cranberries. Divide batter among the muffin cups, then sprinkle with the crumb topping.
06 -
Start baking at 425°F for 5 minutes, lower heat to 350°F and bake 16-19 more minutes. Don't open the oven.
07 -
Mix orange juice and confectioners' sugar until smooth. Drizzle over completely cooled muffins.
# Notes:
01 -
Works well with either fresh or frozen cranberries.
02 -
Keeps at room temperature or can be frozen.
03 -
Adaptable for jumbo or mini-sized versions.