Orange Cranberry Muffins
Rated 5.0 stars by 1 users
Servings
16 muffins
Prep Time
15 minutes
Cook Time
16 minutes
This recipe is interchangeable for any of Ann Clark Scone Mix flavors. Used citrus glaze on these muffins to give a pop of acidity.
Ingredients
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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
Directions
Pre-heat oven to 400°F.
Prepare muffin pans with baking spray and place liners in the pan. Set aside.
Whisk mix, sugar and salt, until combined, in a large bowl.
Whisk milk, yogurt, butter, egg and zest, until combined, in a medium bowl.
Pour the wet mixture into the large bowl, and gently mix until just combined.
Scoop into the prepared pan, about ¾ full and top with coarse sugar (if desired).
Place in the preheated oven, turn oven down to 350°F, until lightly browned on top and toothpick comes out clean, 16-20 minutes.
Cool for 10 minutes, then remove from pan on a cooling rack, until completely cool, about 20 minutes.
Glaze with citrus glaze and top with decorating sugar, if desired.
Recipe Note
Notes & Tips:
- Bake on the top rack of the oven to avoid the bottoms browning.
Photo by Laura Kanya
