Cranberry Muffins with Orange Glaze
User Reviews
5
Cranberry Muffins with Orange Glaze
Description
The muffins are prepared combining flour, sugar, baking powder, soda, salt, and a wet mix of buttermilk, melted butter, orange zest, vanilla, and egg. Fresh cranberries are folded into the batter, which is portioned into greased muffin tins. A streusel topping made from sugar, flour, cinnamon, and cold butter is sprinkled atop before baking at 400°F.
The muffins bake until lightly browned and are cooled on a rack before being drizzled with an orange juice and powdered sugar glaze. The glaze adds a fresh citrus note and sweetness, complementing the tart cranberries and spiced streusel.
These muffins store well at room temperature for several days and can be made with homemade buttermilk as a substitute. Using a microplane for zesting creates a fine zest that blends well into the batter.
Ingredients
For the muffins
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup butter melted
- 1 1/2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups cranberries coarsely chopped, fresh
- cooking spray
For the streusel
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup butter cold, cut into small pieces
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
Instructions
For the muffin batter
- Preheat the oven to 400° F. Coat a 12 cup muffin tin with cooking spray.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture.
- In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries.
- Spoon the batter evenly into the muffin tins.
For the streusel
- Place the sugar, flour and cinnamon in a bowl. Stir to combine. Add the butter and use two forks or a pastry blender to cut the butter into the flour mixture until a crumbly dough forms.
- Sprinkle the streusel mixture over the tops of the muffins.
- Bake the muffins for 16-18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack.
For the glaze
- In a small bowl, mix together the powdered sugar and orange juice. Drizzle the glaze over the muffins, then serve.
Notes
- If you don't have buttermilk, combine 1 1/4 cups milk with 1 tablespoon lemon juice and let sit 10 minutes before use.
- Use a microplane to zest oranges finely for better incorporation.
- Store muffins in an airtight container at room temperature up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 194mg | 8% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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