Cranberry Orange Muffins
Course:
Breakfast
Ingredients
Crumb Topping
- 67 grams Brown Sugar
- 15 grams Sugar
- 1⁄2 teaspoons Cinnamon
- 56 grams Butter (melted)
- 83 grams Plain Flour
Muffins
- 219 grams Plain Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1⁄2 teaspoons Cinnamon
- 1⁄2 teaspoons Salt
- 113 grams Butter (room temperature)
- 100 grams Sugar
- 50 grams Brown Sugar
- 1 tablespoon Orange Zest (2 oranges)
- 2 Egg (room temperature)
- 120 grams Sour Cream (or yogurt, room temperature)
- 2 teaspoons Vanilla Extract
- 30 millilitres Orange Juice (fresh)
- 30 millilitres Milk (room temperature)
- 185 grams Cranberries (fresh or frozen)
Orange Icing
- 120 grams Confectioners' Sugar
- 30 millilitres Orange Juice (fresh)
Steps
- Preheat oven to 218°C conventional. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping:
- Mix the brown sugar, granulated sugar, cinnamon, and melted butter together in a small bowl until combined.
- Add the flour and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly.
- Place in the refrigerator while you make the muffin batter. Cold crumbs hold shape better when baking.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the orange zest and beat on medium speed for 1 minute.
- Add the eggs, yogurt/sour cream, and vanilla, and beat for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides of the bowl as needed.
- Add the dry ingredients followed by the orange juice and milk, and beat until no flour pockets remain.
- Gently fold in the cranberries. Avoid over-mixing. Batter is thick.
- Spoon the batter into prepared muffin cups, filling them all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks. If not using crumb topping, sprinkle muffins evenly with coarse sugar.
- Bake for 5 minutes at 218°C.
- Reduce the oven temperature to 175°C and bake for 16 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Let them cool for at least 15 minutes before icing.
- Make the icing: Whisk the confectioners’ sugar and orange juice together and drizzle over warm or cooled muffins.
Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Source: https://sallysbakingaddiction.com/cranberry-orange-muffins/#tasty-recipes-74834