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Orange Cranberry Muffins

Orange Cranberry Muffins
 

Orange Cranberry Muffins
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Author: Adapted from Food Network Kitchens
Ingredients
  • 1 cup dried cranberries
  • ¼ cup orange juice
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon orange zest
  • 2/3 cup brown sugar
  • 2 large eggs, room temperature
  • ½ cup 2%milk
  • Muffin liners
  • For Orange Glaze:
  • 1 cup confectioners’ sugar
  • 2 tablespoons orange juice
Instructions
  1. Muffins:
  2. Pre-heat oven to 375 degrees. Line the muffin tins.
  3. Place cranberries and orange juice in a small saucepan and bring to a simmer over medium heat. Remove from heat and set aside to cool and plump.
  4. In a medium bowl, mix together flours, baking powder and salt.
  5. In a large bowl and using a hand held mixer, cream butter, orange zest and brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Fold the dry mixture into the wet mixture in three parts alternating with the milk in 2 parts until just combined.
  8. Drain any excess liquid from the cranberry/orange juice mixture.
  9. Fold the cranberries into the batter.
  10. Divide the batter evenly into the muffin tins.
  11. Bake until golden brown, about 25 minutes.
  12. Drizzle with orange glaze once cooled.
  13. Orange Glaze:
  14. Combine confectioner’s sugar and orange juice. Whisk/stir quickly until the glaze is smooth.
  15. Drizzle Glaze overtop the muffins.