March 10, 2016
FRESH CRANBERRY ORANGE MUFFINS....THE STAR AT YOUR EASTER BRUNCH
You probably think Autumn when you hear
the combination of cranberries and orange,
but did you ever consider this fresh combo for Spring?
These muffins are heavenly!
I love making these anytime of year,
and they go beautifully when you are planning a brunch
for Easter morning with a beautiful ham and cheese frittata!
2 cups all-purpose flour, PLUS teaspoons for coating fresh cranberries,
1½ teaspoons baking powder
½ teaspoon salt
2 cups fresh cranberries, chopped coarsely
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Zest of 1 orange
½ cup milk
The Orange Glaze
2 tablespoons orange juice
1 cup confectioner's sugar
Preheat oven to 350º F. Spray muffin tins with coconut oil spray or Pam.
Sift together flour, baking powder, and salt in a medium bowl. Set aside.
Toss together fresh cranberries and 2 t. of flour to coat cranberries in a separate bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries and spoon mixture into prepared muffin tins, filling about ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 20-30 minutes.
Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
When the muffins are golden brown, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze.