Ingredients
Muffins
- ½ cup (115 grams) unsalted butter
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- 2 large eggs
- ½ cup (120 grams) sour cream
- 2 teaspoons vanilla extract
- 1 ¾ cups (220 grams) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 tablespoons orange juice
- 2 tablespoons whole milk
- 1 cup (130 grams) frozen cranberries*
Glaze
- 1 cup (120 grams) powdered sugar
- 3 tablespoons orange juice
Instructions
Muffins
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Preheat oven to 420 F (215 C).
- Grease the muffin tin or line with 12 paper liners.
- In a large bowl beat softened butter on high speed for about a minute.
-
Add the sugar and brown sugar and continue to beat on high speed for another two minutes.
- Add the eggs, sour cream and vanilla extract and beat on medium speed until the mixture is smooth.
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In a separate bowl combine the flour, baking soda, baking powder and cinnamon. Slowly pour the dry mixture into the batter while whisking continuously.
- Add the milk and orange juice and whisk until the batter becomes smooth.
- Cut the cranberries in half and carefully fold into the batter.
-
Divide the batter evenly into each cup and bake for 18 minutes or until an inserted toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before removing to cool completely.
Glaze
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Mix together the orange juice and powdered sugar.
- Drizzle the glaze over the muffins once they have cooled completely.
Notes
Cranberries: Frozen cranberries hold their form best in the oven, but you could also use fresh cranberries.
Mixer: You can also make this recipe without a mixer, just make sure to get the batter very smooth.