These Cranberry Muffins are made with buttermilk for an ultra tender crumb. The muffins are chock full of tangy berries and you have your choice of toppings to finish the muffins.
Prep Time30 minutesmins
Bake Time20 minutesmins
Total Time50 minutesmins
Servings:18Standard Muffins
Ingredients
Batter
14ozall purpose flour(2 3/4 cups, see note)
1teaspoonbaking powder
1teaspoon ground cinnamon
1/2teaspoonbaking soda
1/2teaspoontable salt
4ozgranulated sugar(½ cup)
2large eggs
8ozButtermilk(1 cup)
5ozvegetable oil(2/3 cup)
1orange
8ozcranberries(2 heaping cups)
Sugar Topping
4ozgranulated sugar(½ cup)
1 orange
4ozunsalted butter(melted)
Glaze Topping
4ozconfectioner sugar(1 cup)
1orange
Instructions
Preheat the oven to 375°F. Butter and flour 18 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 9-10 jumbo muffins.
Place the flour, baking powder, cinnamon, baking soda, salt and the sugar in a large mixing bowl. Whisk the dry ingredients to combine.
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil and the finely grated zest and 1/4 cup of juice from the orange.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is barely incorporated, then fold in the cranberries. Scoop the batter into the prepared muffin tins filling no more than 2/3 full.
Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes. While the muffins are baking prepare either the sugar topping or the glaze.
For the sugar topping: In a small bowl, combine the granulated sugar with the finely grated zest from the orange. In another small bowl combine the melted butter and 1/4 cup of orange juice.
For the Glaze: Combine the confectioner's sugar with the finely grated zest from the orange and 3 tablespoons of the juice.
Cool the muffins in the pan for 10 minutes. They should still be warm, but not too hot to handle. For sugar topped muffins dip the top of each muffin into the melted butter and then into the sugar. For glazed muffins, dip each muffin into the glaze. Allow the sugar or glaze to set for a few minutes before serving.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.