Cranberry Orange Buttermilk Muffins
Bright and tangy muffin with the sweet and crunchy orange glaze.
Equipment
- large bowl
- Medium bowl
- Rubber spatula
- medium ice cream/cookie scoop
- standard sized muffin pan (12 muffins)
- heat proof 2 cup measuring cup
- fork or whisk
- Measuring cups and spoons
- muffin liners - optional
Ingredients
- 2 cups all purpose flour
- ¾ cup granulated sugar
- ¾ teaspoons baking powder
- ¾ teaspoon baking soda
- 5½ tablespoon salted butter cut into chunks
- ¾ cup buttermilk
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1½ cup cranberries, fresh or frozen, thawed and blotted dry
- zest of one whole orange divided.
- juice of 1/2 orange, approx 1.5-2 tablespoon
- 1 cup powdered sugar
Instructions
- Preheat oven to 400°F.
- Grease or line 12 standard muffin cups
- Combine the flour, ¾ cup granulated sugar, ¾ of the orange zest, baking powder, and baking soda, in a large mixing bowl. If using fresh cranberries, toss them in the dry ingredients to coat with flour to keep from sinking.
- In a microwave safe measuring cup, melt the butter by microwaving in 15 second intervals until melted.
- Stir the milk into the melted butter with a fork, followed by the beaten egg and vanilla.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the went ingredients until just combined. If using frozen cranberries, fold in now.
- Using a medium ice cream/cookie scoop, fill all 12 muffin wells.
- Bake for 14-18 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean and dry.
- While the muffins bake, combine the powdered sugar and orange, juice and remaining zest until a thick glaze is formed in a small bowl. The glaze should coat, but drip off of the back of a spoon. If your glaze is too thick, add more orange juice 1 teaspoon at a time. If your glaze is to thin, add a tablespoon of powdered sugar until you reach the right consistency.
- Once baked, cool the muffins for 10 minutes then transfer to a wire rack. Cool another 5-10 minutes before dipping the crowns of each muffin in the glaze. Allow the glaze to set, then dip a second time. Cool completely and enjoy!
Nutrition
Calories: 232kcalCarbohydrates: 41gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 158mgPotassium: 67mgFiber: 1gSugar: 24gVitamin A: 220IUVitamin C: 4mgCalcium: 41mgIron: 1mg
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