Cranberry Orange Muffins
Rated 5.0 stars by 1 users
Category
Recipes
Servings
16
Prep Time
20 minutes
Cook Time
25 minutes
Top these tender muffins with a little sparkle using Ann Clark Decorating Sugar, perfectly complementing the fresh cranberries and fragrant orange zest.
Ingredients
-
2 cups all-purpose flour
-
3 tablespoons buttermilk powder
-
1 ½ teaspoon baking powder
-
½ teaspoon sea salt
-
1 ½ cup granulated sugar
-
2 large eggs
-
½ cup whole milk
-
½ cup Greek plain yogurt
-
½ cup vegetable oil
-
1 tablespoon orange zest (from 1-8 ounce orange)
-
2 teaspoons vanilla extract or orange flavoring
-
1 cup fresh whole cranberries
-
2 tablespoons Ann Clark Decorating Sugar
-
Two 12 cup muffin tins
Equipment Needed
Directions
Preheat oven 425F. Coat 2-12 muffin pans with cooking spray and line with papers.
Whisk flour, buttermilk powder, baking powder and salt until combined in a medium bowl.
Whisk sugar, eggs, milk, yogurt, oil, zest and extract (flavoring) together, until combined, in a large bowl.
Add the flour mixture into the egg mixture with a spatula, until just combined.
Gently fold in the cranberries until combined.
Evenly scoop 16 muffins into prepared pans and sprinkle with Ann Clark Sparkling Sugar.
Bake in the preheated oven in the middle rack and immediately turn oven down temperature to 375F, until a toothpick inserted comes out clean, about 25 minutes.
Cool in the pan for about 10 minutes, then remove from pan and place on a cooling rack until cool.
Recipe Note
Notes & Tips:
- To make ahead: Make batter ahead and store in the refrigerator for up to 2 days.
- Bake in the middle rack for most even results
- Use tall liners to get larger taller 12 muffins; bake for additional 5mintues
Photo by Laura Kanya
