Fresh Cranberry Muffins
Fresh cranberry muffins feature a tender crumb with a slightly tart and orange accented flavor. Sparkling sugar and sliced almonds garnish the jumbo muffin before baking then drizzled with orange glaze before serving.
MAKE A HEAD RECIPE: For super moist muffins, after mixing, cover batter and refrigerate overnight or up to 36 hours, the proceed to bake as needed. Delicious!
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 35 minutes
- Yield: 8 jumbo muffins or 12 standard 1x
- Category: Bread-Muffins
- Method: Mixing
- Cuisine: American
Ingredients
Dry Ingredient:
2 cups all purpose flour, sifted
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
Wet Ingredients
1/4 cup butter, melted
1/4 cup vegetable oil
2 tablespoons sour cream
3/4 cup whole milk
2 eggs, room temperature
1 teaspoon orange extract & 2 teaspoons orange juice or zest
1 cup fresh or frozen cranberries, cut large ones in half
Garnish
3 tablespoons sparkling sugar
1/3 cup sliced almonds
Glaze
1 cup confectioners sugar
2 –3 teaspoons orange juice or 1 teaspoon orange extract
Instructions
1. Line 2 jumbo cupcake pans or 1-12 cup standard cupcake pan with cupcake liners.Use jumbo liners for jumbo pan. Arrange oven rack in center of oven. Preheat oven to 400, then reduce to 375 when ready to bake muffins. Line baking sheet with one sheet of parchment paper, position cupcake pans over parchment.
2.In large mixing bowl, add all dry ingredients, mix with dough whisk or whisk to combine.
3. Make a well or opening in the center of the flour mixture. Set aside.
4. Combine butter, oil, eggs, extracts, juice, sour cream, whisk with a fork to blend together.
5.Pour liquid or wet ingredients into the well of the flour mixture. Add cranberries, use dough whisk to blend flour mixture into the wet ingredients. Dough will be lumpy. Only mix until flour disappears.
6. With large ice cream scoop, scoop batter into the cupcake liners. Sprinkle with sparkling sugar and almond slices. Place in preheated oven and bake 18-20 minutes for jumbo muffins- 15 minutes for standard.
7. Remove from oven, cool to touch. Mix glaze in small bowl, drizzle over muffins. Serve slightly warm if desired.
Notes
1. Store muffins in covered container or before glazing, freeze muffins in freezer bags and pull out a muffin or two when needed.
2. You can use dried cranberries for fresh or frozen cranberries. Or substitute any dried fruit for optional flavor choices.
Find it online: https://lizbushong.com/fresh-jumbo-cranberry-muffins/
