Cranberry Orange Muffins
Top these tender muffins with a little sparkle using Ann Clark Decorating Sugar, perfectly complementing the fresh cranberries and fragrant orange zest.
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Prep Time
20 minutes
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Cook Time
25 minutes
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Servings
16
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2 cups all-purpose flour
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3 tablespoons buttermilk powder
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1 ½ teaspoon baking powder
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½ teaspoon sea salt
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1 ½ cup granulated sugar
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2 large eggs
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½ cup whole milk
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½ cup Greek plain yogurt
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½ cup vegetable oil
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1 tablespoon orange zest (from 1-8 ounce orange)
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2 teaspoons vanilla extract or orange flavoring
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1 cup fresh whole cranberries
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2 tablespoons Ann Clark Decorating Sugar
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Two 12 cup muffin tins
Equipment Needed
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1
Preheat oven 425F. Coat 2-12 muffin pans with cooking spray and line with papers.
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2
Whisk flour, buttermilk powder, baking powder and salt until combined in a medium bowl.
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3
Whisk sugar, eggs, milk, yogurt, oil, zest and extract (flavoring) together, until combined, in a large bowl.
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4
Add the flour mixture into the egg mixture with a spatula, until just combined.
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5
Gently fold in the cranberries until combined.
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6
Evenly scoop 16 muffins into prepared pans and sprinkle with Ann Clark Sparkling Sugar.
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7
Bake in the preheated oven in the middle rack and immediately turn oven down temperature to 375F, until a toothpick inserted comes out clean, about 25 minutes.
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8
Cool in the pan for about 10 minutes, then remove from pan and place on a cooling rack until cool.
Notes & Tips:
- To make ahead: Make batter ahead and store in the refrigerator for up to 2 days.
- Bake in the middle rack for most even results
- Use tall liners to get larger taller 12 muffins; bake for additional 5mintues
Photo by Laura Kanya
