Cranberry Muffins
Get ready for the holidays with these mouthwatering cranberry muffins. Made with fresh or frozen cranberries and a sweet orange glaze, they're a festive treat!
Ingredients
- Muffins
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, full fat
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 3/4 cups 220 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 4 tablespoons orange juice
- 1 1/2 cups cranberries fresh or frozen, thawed and patted dry
- 1/2 cup toasted chopped pecans
- Glaze
- 1 1/2 cups confectioners' sugar
- 2 to 3 tablespoons orange juice, or enough for desired consistency
Instructions
- Heat the oven to 400 F and line a muffin tin with parchment paper liners.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom in a bowl; whisk to blend.
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer for 2 to 3 minutes or until smooth and creamy. Add the eggs, one at a time, then the sour cream and vanilla. Add the orange zest, dry ingredients, and 4 tablespoons of orange juice with the mixer on low. Mix just until combined. Use a spatula to fold in the cranberries and pecans.
- Fill greased or parchment paper-lined muffin cups until full. Bake in the preheated oven for 5 minutes, then reduce to 350 F and continue baking for 18 to 22 minutes or until a toothpick inserted into a muffin comes out clean.
- Remove the muffins from the pan to a rack to cool completely.
- Combine the glaze ingredients and drizzle over the muffins.
Tried this recipe?Let us know how it was!