Orange Cranberry Muffins
This recipe is interchangeable for any of Ann Clark Scone Mix flavors. Used citrus glaze on these muffins to give a pop of acidity.
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Prep Time
15 minutes
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Cook Time
16 minutes
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Servings
16 muffins
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1-18 ounce pouch Orange Cranberry Scone Mix
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¼ cup granulated sugar
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¼ teaspoon sea salt
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1 cup whole milk
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½ cup whole yogurt
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1 stick (½ cup) melted butter
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1 large egg
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1 tablespoon orange zest (from 1 orange), with micro plane zester
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Citrus glaze (if desired)
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Coarse decorating sugar (if desired)
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Muffin pan
Equipment Needed
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1
Pre-heat oven to 400°F.
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2
Prepare muffin pans with baking spray and place liners in the pan. Set aside.
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3
Whisk mix, sugar and salt, until combined, in a large bowl.
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4
Whisk milk, yogurt, butter, egg and zest, until combined, in a medium bowl.
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5
Pour the wet mixture into the large bowl, and gently mix until just combined.
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6
Scoop into the prepared pan, about ¾ full and top with coarse sugar (if desired).
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7
Place in the preheated oven, turn oven down to 350°F, until lightly browned on top and toothpick comes out clean, 16-20 minutes.
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8
Cool for 10 minutes, then remove from pan on a cooling rack, until completely cool, about 20 minutes.
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9
Glaze with citrus glaze and top with decorating sugar, if desired.
