It’s been in the 30s for the past few days, sort of “only go out if you really need to” weather. So I rescued some leftover cranberries from the freezer and made these muffins. The orange zest is used in the batter and the glaze and really adds to the flavor of the muffins, they’re delish!
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, room temperature
- 2 large eggs, room temperature
- 6 tablespoons butter, melted
- 1/4 cup orange juice
- zest of 1 large orange or 2 medium
- 1 1/2 cups fresh cranberries
Glaze:
- 6 tablespoons confectioner’s sugar
- 1 teaspoon orange zest
- 1 1/2 to 2 tablespoons orange juice
- Preheat oven to 350º. Line muffins pans with 15 liners.
- In a small bowl, whisk flour, sugar, baking powder, and salt.
- In a large bowl, whisk milk, eggs, butter, orange juice, and zest until smooth.
- Stir in flour mixture until just combined, then fold in cranberries. Put 2 heaping tablespoons of batter into muffin cups. Bake for 15 to 17 minutes, testing with a toothpick. Cool on a wire rack.
- Combine ingredients for the glaze. Spoon glaze on the cooled muffins. Makes 15 muffins.
Nice!!!