Description
In this Cooking Corner, our friend Stacey Jones from the OSU Extension showed us how to do make cranberry orange muffins that are perfect for this time of year.
Ingredients
- ½ cup of unsalted butter (room temperature)
- ¼ cup of light brown sugar
- ½ cup of sugar
- 2 large eggs
- ½ cup of sour cream or yogurt
- 2 tsp of vanilla
- Zest of 2 oranges
- 2 TBSP of orange juice
- 2 TBSP of milk
- 1 ¾ cup of flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 ½ cups of cranberries - frozen
- Glaze (optional): 1 cup of confectioner’s sugar and 3 TBSP of orange juice
Instructions
- Preheat oven: Preheat oven to 425 degrees. Spray 12 count muffin pan with nonstick spray and set aside.
- Mix ingredients: Using a hand or stand mixer, cream together the butter and both sugars about 2 minutes on high speed.
- Add and mix more: Add eggs, sour cream and vanilla. Beat for 2 minutes of medium speed and scrape the side and bottom of the bowl. Mix in the orange zest until combined.
- Add and mix more: In a large bowl whisk the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk and gently mix until combined.
- Fold cranberries: Fold in the frozen cranberries with a wooden spoon or spatula. Spoon the batter into the prepared muffin pans filling them all the way to the top.
- Bake in oven: Bake for 5 minutes at 425 degrees. Lower the oven temperature to 325 and bake for an additional 18-20 more minutes. Check to see if the muffins are done by inserting a toothpick in the center and it comes out clean.
